Thursday, October 11, 2007

Cream-caramel Bavarois (10)

Cream-caramel Bavarois
Serve with mango Couli

Sugar 500gr
Water 60gr
Milk 1pint
Gelatine 30gr
Whipped cream 1pint
Egg yolks 4

Sugar 70gr
Soften the gelatine in cold water.
Mix water and 500gr sugar
together in the sauce pan and heat until it starts to turn a brownish or gold colour. Remove from the heat, and add the milk slowly and carefully.
Heat again till it starts to simmer
and then remove from the heat.

Whisk yolks with 50gr sugar and 2 drops of vanilla until light and white.
Add the caramel to the light yolk
s, mix, and heat to 75’C.
Then remove from heat, adding the gelatine to it and set in iced water, stirring until setting point is reached. Fold in whipped cream.

Pour into a mould and leave in refrigerator to set.
To turn out, dip mould into hot water for a few seconds then inv
ert onto dish.
Shake well and Bavarois should loosen and fall out.
Decorate with mango coulis.
Mango coulis:

Make the syrup, then add the mango and cook and then blend it.

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