Bavarian Cream (Quick)
A dish that gets its character from lemon and white wine.
contains eggscontains alcohol
Ingredients
US
Metric
- ½ lemon, grated rind and juice
- 120 ml white wine
- 80 ml sugar
- 2 eggs
- 5 ml granulated gelatine
- 15 ml cold water
Steps
- Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice-water and beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill. Orange juice may be used in place of wine, and the cream served in orange baskets.
Nutrition (estimated, per serving)
| Calories | 466 |
|---|---|
| Protein | 25.8 g |
| Fat | 9.7 g |
| Carbs | 68.7 g |
| Fiber | 0.1 g |
| Sodium | 346 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States