Bavaroise with Pistachios from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a fancy mould and line it about one eighth of an inch thick with lemon jelly. Have a quarter of a pound of pistachios put into cold water, and let them come to the boil, strain them, and rub t...
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Cooking tools:
- Mold
Ingredients
- syrup
- maraschino
- paper
- whipped cream
- gelatine
- milk
- orange flower water
- raw yolks of eggs
- shreds
- new milk
- vanilla pod
- castor sugar
- lemon jelly
- pistachios
- cold water
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