Recipes > Desserts > Fromage Bavarois aux Amandes

Fromage Bavarois aux Amandes


  • 1/2 pound sweet and 10 bitter almonds
  • milk
  • 6 tablespoonfuls sugar
  • yolks of 6 eggs
  • 1 1/2 teaspoonfuls vanilla
  • 1 1/4 ounces gelatine
  • 1 pint whipped cream


Scald the almonds with boiling water, remove the brown skin and pound or chop them fine; place a saucepan over the fire with 1 pint milk, the sugar, yolks, vanilla and the pounded almonds; stir until nearly boiling; soak the gelatine in 1 cup cold milk, add it to the hot milk and stir till dissolved; then strain through a sieve; when cold and beginning to thicken stir in the whipped cream, turn into a form and set for 2 hours in cracked ice.


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Desserts and Salads (1920).

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