Almond Bavarian Cream Recipe
Ingredients
| Eggs | 2 , separated | |
| Milk | 1 Cup (16 tbs) | |
| Unflavored gelatin | 1 Tablespoon | |
| Sugar | 10 Tablespoon, divided | |
| Salt | 1/4 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| 1 1/2 cups bite size shredded rice biscuits crushed to 1/3 cup | ||
| Toasted almonds | 1/4 Cup (16 tbs), chopped | |
| 3 tablespoons soft butter or margarine | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
MAKING
1. In a small heavy bottomed saucepan, whisk egg yolks and milk until well blended.
2. Stir gelatin, 1/4 cup sugar and salt into the milk.
3. Place pan over a low flame and stir for 10 minutes until custard is thick
4. Stir in the almond and vanilla extract.
5. Cool to room temperature, stir occasionally.
6. In the meanwhile, take a small bowl, combine cereal crumbs, almonds, 2 tablespoons sugar and butter.
7. Stir until well blended.
8. Spoon 1 tablespoon of this mixture into 6 individual molds and press lightly to form the crust.
9. Set aside.
10. In a clean dry bowl, whisk egg whites until foamy
11. Gradually add remaining sugar and continue whisking till it holds to form soft peaks.
12. When the custard is cooled, gently fold in egg whites and whipped cream using a spatula.
13. Spoon mixture into lined molds.
14. Sprinkle remaining crumble on top .
15. Refrigerate for 2-3 hours until set.
SERVING
16. Unmold onto dessert plates.
17. Serve chilled.
1. In a small heavy bottomed saucepan, whisk egg yolks and milk until well blended.
2. Stir gelatin, 1/4 cup sugar and salt into the milk.
3. Place pan over a low flame and stir for 10 minutes until custard is thick
4. Stir in the almond and vanilla extract.
5. Cool to room temperature, stir occasionally.
6. In the meanwhile, take a small bowl, combine cereal crumbs, almonds, 2 tablespoons sugar and butter.
7. Stir until well blended.
8. Spoon 1 tablespoon of this mixture into 6 individual molds and press lightly to form the crust.
9. Set aside.
10. In a clean dry bowl, whisk egg whites until foamy
11. Gradually add remaining sugar and continue whisking till it holds to form soft peaks.
12. When the custard is cooled, gently fold in egg whites and whipped cream using a spatula.
13. Spoon mixture into lined molds.
14. Sprinkle remaining crumble on top .
15. Refrigerate for 2-3 hours until set.
SERVING
16. Unmold onto dessert plates.
17. Serve chilled.
Chef
