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
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.
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.