Apricot and vanilla bavarois

Cooking Time: 30 minutes

you will need for 6-8 servings:

4 oz. dried apricots 3 level teaspoons

1 pint water

2 oz. sugar

1 tablespoon lemon juice

For vanilla:

2 level teaspoons gelatine

4 tablespoons cold water

2 eggs gelatine 2 tablespoons cold water

11 oz. sugar pint milk vanilla essence 1 pint thick cream

1 Wash and soak the apricots in 1 pint water overnight.

2 Add sugar, lemon juice, and cook over a low heat until apricots are tender. Sieve.

3 Soften gelatine in two tablespoons cold water and dissolve over pan of boiling water.

4 Add dissolved gelatine to apricot purde and pour into an oiled 2-pint mould.

5 Soften the gelatine for the vanilla in the four tablespoons cold water and dissolve over boiling water. Cool.

6 Beat the eggs with the sugar, milk, and vanilla essence, stir over boiling water until the mixture becomes hot. Cool.

7 Add the dissolved gelatine.

8 Fold in the beaten cream.

9 Pour over the set apricot mixture in the mould, and chill. Turn out.

Variation

Chocolate and vanilla bavarois – omit the apricot layer and stages 1-4. Use double the ingredients for the vanilla layer and prepare as stages 5-8. Spoon half the mixture into another basin and carefully fold in 2 oz. chocolate powder. Spoon this chocolate layer into an oiled 2-pint mould, then spoon the vanilla layer on top and allow to set, then turn out.

 

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