Recipe For Making Raspberry Bavarian Cream
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 625 of 825.
1/4 package of gelatine. 1/4 cup of raspberry juice. The juice of one half a lemon. 1 cup of raspberry juice. 1/2 cup of sugar.
Garnish
The froth from 1/2 cup of double cream and one cup of milk. Sauterne to flavor. Green color paste. 1 1/2 cups of double cream.
Soften the gelatine in the fourth cup of raspberry juice and dissolve by setting in hot water, then proceed as usual, beating the cream until solid to the bottom of the bowl. This gives a very rich dessert. In the garnish use only enough color paste to tint the cream a very delicate shade of green.