Recipes > Desserts > Rum Bavarois

Rum Bavarois


  • 1 1/4 ounces gelatine
  • yolks of 6 eggs
  • 3/4 cup sugar
  • 1 pint milk
  • 1/2 pint rum
  • 1 pint whipped cream


Soak the gelatine in 3/4 cup cold water 15 minutes, add 3/4 cup boiling water, stir over the fire till dissolved, strain and set aside; place a saucepan with the yolks, sugar and milk over the fire and stir till nearly boiling; remove from the fire, add the rum and the gelatine and continue stirring until it begins to thicken; then stir in carefully the whipped cream, turn into a form and pack in cracked ice for 2 hours.


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Desserts and Salads (1920).

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