A short basic recipe for bavarois made from fruit purée, sugar syrup, lemon juice, gelatine and whipped cream, with optional raw fruit folded in. Serves 6–8. From Erken's Stor kokebok (1949), p. 526.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 526 (falt i det fri)
The entry is a short base recipe showing that a bavarois can be made from fruit purée.
Mix purée and syrup
Mix 5 dl fruit purée with 5 dl sugar syrup and the juice of 3 lemons.
Add gelatine and cream
Dissolve the gelatine and stir it in. Finally fold in 5 dl whipped cream. Raw fruit can be added.
Serve
Leave the cream to set in a mould and serve. Serves 6–8.
Measures are converted to dl and g. The text does not say how the gelatine is dissolved or which mould is used; this stays with what the book says.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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