Reference > Farmer's Cookbook > COLD DESSERTS > Bavarian Cream (Quick)
  Orange Jelly in Ambush Strawberry Bavarian Cream  

Bavarian Cream (Quick)

1/2 lemon, grated rind and juice
2 eggs

1 teaspoon granulated gelatine
1/2 cup white wine
1/3 cup sugar
1 tablespoon cold water

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.

  Orange Jelly in Ambush Strawberry Bavarian Cream  

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