Fruit Bavarian
Ingredients
Directions
Prepare the fruit
Mash and press through a colander any fresh or canned fruit.
If berries are used, press them through a sieve to extract the seeds.
Sweeten to taste, and flavor with a little orange and lemon juice, curacao, or maraschino.
Make the Bavarian
To a pint of fruit juice or pulp add a half box or one ounce of gelatin, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water.
Stir the fruit and gelatin on ice until it begins to set, otherwise the fruit will settle to the bottom.
Then stir in lightly a pint of whipped cream and well drained, and turn it into a mold to harden.
Prepare the mold
With fruit it is better to use a porcelain mold if possible, as tin discolors.
If a tin one is used, coat it with jelly as directed on page 323, using a little of the dissolved gelatin (sweetened and flavored) prepared for the fruit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Gelatine
- Sets the fruit mixture into a sliceable, spoonable dessert structure.
- Fruit juice
- Provides the main fruit flavor, moisture and sweetness of the dessert.
- Cream
- Adds lightness, richness and a soft, airy texture when whipped.
The step that matters
Stirring on ice until just setting. Gelatin begins to gel as it cools, so the mixture must thicken slightly before the whipped cream is folded in. If it is still liquid, the fruit settles to the bottom and the dessert separates into layers instead of holding an even texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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