Bavarian Cheese
Ingredients
Directions
Prepare
Sweeten and season the cream, then whip it to a froth.
Dissolve the isinglass in the water.
Whip the dissolved isinglass into the cream.
Set and serve
Pour the mixture into molds and refrigerate until set.
Serve with additional cream.
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.
Explore the science
What each ingredient does
- Cream
- Whipped into a froth, it traps air for a light texture and adds richness.
- Isinglass
- A gelatin-like setting agent that firms the cream as it chills.
The step that matters
Whipping the dissolved isinglass into the cream. Isinglass sets as it cools, so it must be fully dissolved and mixed in while still liquid. If it cools or clumps before blending, the dessert can set lumpy or unevenly.
“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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