COOK WITH ELIZABETH

Press, Volume CII, Issue 30063, 22 February 1963, Page 2

COOK WITH ELIZABETH

Prime Bavarian

A delicious cold shape suitable for light and summery meals, but one which can be made at any moment of the year, is this prune Bavarian. For a dress-up occasion, wreath it round with additional whipped cream sprinkled with chopped walnuts. Ingredients: lib prunes 4oz sugar i cup water 1 lemon li desertspoons gelatine 4 tablespoons hot water 1 pint cream 2 egg whites

Method: Soak prunes if necessary but if the soft variety, place in a saucepan with the juice of one lemon and 4oz sugar. Add J cup water and cook until very tender; about 20 minutes. Stone and rub through a sieve, or vitamise, then sieve, to make a thick puree. Dissolve gelatine in hot water and stir into the prune puree. Stand in a cool place until just beginning to set. Whisk egg whites with a very small pinch of salt until stiff. Whisk cream separately. Fold first the whipped cream, then the egg whites lightly through the prune mixture and turn into a wetted mould to set. Turn out and serve with Ice-cream, cream or custard.