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Practical guide. Fruits
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Plums
PLUMS.
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Plums
BAVAROIS OF PLUMS
To print

4
60'
high place

Ingredients

- 250 grams of sugar
- 1/4 of liter of milk
- half a vanilla sheath
- 1 kilogram of plums
- 4 egg yolks
- 4 gelatine sheets
- half a liter of cream

To cook the milk with the vanilla and to preserve it warms. To beat the egg yolks with the sugar, to mount them, to add the milk and to cook to the bain-marie. To add the plums to pieces. To dissolve the gelatine in lukewarm water and to add it to the previous miscellany. To remove with rods the miscellany until it remains homogeneous and to allow to cool. To add the cream when it should be cold but not curd and to spill in a mold and to allow to cool in the icebox.




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