Brandy Bavarian Cream
|Gelatin||1 1⁄2 Teaspoon|
|Milk||1⁄2 Pint (Hot)|
|Whipping cream||1⁄4 Pint|
Soften gelatine in cold water.
Beat egg-yolks and sugar until thick and light in colour, stir in hot milk gradually.
Stir over boiling water until mixture coats back of spoon.
Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming.
Whip cream and brandy together, fold into cooled custard.
Pour into meringue case, refrigerate until set.
Delicious topped with brandied stawberries.