Bavarian Cream With Raspberry Sauce Recipe
Ingredients
| CUSTARD | ||
| Gelatin - 1 envelope unflavored | ||
| Orange juice | 1/3 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Salt | 1/8 Teaspoon | |
| Milk | 1 3/4 Cup (16 tbs), scalded | |
| Whipping cream | 1 Cup (16 tbs) | |
| RASPBERRY SAUCE | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Raspberries package | 1 , frozen | |
| Raspberry jelly - 4 tablespoons | ||
| Orange-flavored liqueur - 1 tablespoon | ||
| Shaved bittersweet chocolate to garnish | ||
Directions
MAKING
1. For custard, in a small bowl soften gelatin in orange juice.
2. In a small bowl beat combining sugar, egg yolks, and salt until well blended.
3. Whisking constantly, into a heavy medium saucepan add egg mixture to scalded milk.
4. Stirring constantly, cook over medium-low heat about 20 minutes until custard thickens enough to thinly coat the back of a spoon.
5. Into hot custard stir gelatin mixture until well blended.
6. Into a medium bowl pour custard and chill with cover for 1 1/2 hours.
7. In a bowl beat whipping cream until stiff and fold into chilled custard.
8. Spoon into individual serving dishes and chill with cover for 30 minutes.
9. For raspberry sauce in a small bowl, combine cornstarch and cold water.
10. In a heavy medium saucepan, combine raspberries and jelly and bring to a boil over medium-high heat.
11. Stirring constantly, add cornstarch mixture and stir until thickened.
12. Through a sieve press raspberry mixture into a medium bowl discarding seeds and pulp.
13. Stir liqueur into raspberry liquid and spoon over custard.
SERVING
14. Garnish with shaved chocolate and serve.
1. For custard, in a small bowl soften gelatin in orange juice.
2. In a small bowl beat combining sugar, egg yolks, and salt until well blended.
3. Whisking constantly, into a heavy medium saucepan add egg mixture to scalded milk.
4. Stirring constantly, cook over medium-low heat about 20 minutes until custard thickens enough to thinly coat the back of a spoon.
5. Into hot custard stir gelatin mixture until well blended.
6. Into a medium bowl pour custard and chill with cover for 1 1/2 hours.
7. In a bowl beat whipping cream until stiff and fold into chilled custard.
8. Spoon into individual serving dishes and chill with cover for 30 minutes.
9. For raspberry sauce in a small bowl, combine cornstarch and cold water.
10. In a heavy medium saucepan, combine raspberries and jelly and bring to a boil over medium-high heat.
11. Stirring constantly, add cornstarch mixture and stir until thickened.
12. Through a sieve press raspberry mixture into a medium bowl discarding seeds and pulp.
13. Stir liqueur into raspberry liquid and spoon over custard.
SERVING
14. Garnish with shaved chocolate and serve.
Chef
