Wednesday, May 17, 2006

Bavarois (chocolate based. Container to decant into

Gelatine 4 leaves
Medium y
olks eggs 4
Caster su
gar 50gr
Milk ¼ lit

Double cream or whipping cream 250ml
(Chocolate if you like 75gr)
If using leaf gelatine, soak in cold water.
Cream the yolks and sugar in a bowl until almost white.
Whisk in the milk (with chocolate), which has been brought to the bowl; mix well.
Clean the milk saucepan, which should be a thick-based one, and return the mixture to it.
Return to a low heat and stir continuously with a wooden spoon until the mixture coats the back of the spoon. The mixture must not boil.
Remove from the heat; add the gelatine and stir until dissolved.
Pass through a fine strainer into a clean bowl, leave in a cool place (on i
ce), stirring occasionally until almost setting point.
Fold in the lightly beaten cream.
Pour the mixture into a mould or individual moulds
Allow to set in the refrigerator.
Shake and turn out on to a flat dish or plates

1 comment:

Anonymous said...

Excellent work.