During the warm days of summer in Alabama, cool gelatine dishes were often used in menus. Here is a popular one from around 1932.
Fruit Bavarian Cream
- Two cups crushed fruit,
- 1 ½ tablespoons granulated gelatine
- ½ cup cold water
- 1 cup sugar
- 2 eggs
- 1 cup whipping cream
- Few grains salt
Soften gelatine in cold water for five minutes. Beat egg yolks with sugar and add fruit. Dissolve gelatine over hot water and add fruit mixture. Cook over hot water until mixture begins to thicken. Remove at once from heat and cool.
Add whites of eggs beaten until stiff and cream cream whipped until firm with salt. Mix lightly and turn into a mold garnished with whole fruit. Put on ice to chill and become firm.
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