Recipes For Making Pistachio And Strawberry Bavaroise
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 624 of 825.
Strawberry Bavaroise Recipe.
1/4 package of gelatine. 1/4 cup of cold water. 1 cup of strawberry pulp and juice. The juice of one half a lemon. 1/2 cup of sugar. Rose color paste, if needed. The whip from three and one half cups of cream.
Pistachio Bavaroise Recipe.
1/4 package of gelatine. 1/4 cup of cold water. 1 cup of milk. 2 ounces of crushed pistachio nuts. 1/2 cup of sugar. Green color paste.
Prepare the two creams as in the preceding recipes, dividing the whip from the cream equally, then put by spoonfuls, to produce a variegated appearance, into a mould decorated with strawberries, cut in halves, and blanched and crushed pistachio nuts. If the pistachio nuts be finely crushed in the mortar, the decoration will resemble green moss. In making the pistachio cream, scald the crushed nuts in the cream, then remove or not by straining, as desired.