The Blue Grass Cook Book

page 189

Creams and Other Desserts

      BAVARIAN CREAM WITH ALMONDS
Blanch 3 ounces of sweet and 1 ounce of bitter almonds, and skin them. Put them
in a pan on a moderate fire, stirring constantly. As soon as they have acquired
a fine yellow color, take off and let get cold. Pound them into fine pieces.
Then add

  1 pint of cream, nearly boiling,

  2 or 3 tablespoons of sugar,

  1/2 package of gelatine, previously washed in 1/2 cup of cold water.

Put upon the ice, and when ready to thicken stir till smooth. Have ready 1 pint
of cream; whip and then stir it in; put into a mould and surround with ice.

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