Bavarois Creme A L'Anglaise Collee Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Water | 2 Tablespoon | |
| Egg yolks | 3 | |
| Sugar | 3/4 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs), scalded | |
| 1/8 teaspoon vanilla powder | ||
| Whipping cream | 1/2 Pint, Whipped | |
| Fruit sauce of your choice | ||
Directions
In the top of a double boiler soak the gelatin with the water for five minutes.
Place over hot water and stir until dissolved.
Set aside to cool.
In a separate bowl beat the egg yolks until light and fluffy.
Add the sugar and beat until smooth.
Slowly stir in the scalded milk.
Cook over low heat, stirring continuously, until the mixture coats the back of a metal spoon.
Remove from heat before it reaches the boiling point.
Blend in the vanilla powder and dissolved gelatin.
Cool.
When the custard begins to thicken, fold in the whipped cream.
Rinse a four-cup capacity mold with water and pour in the Bavarois.
Cover and chill overnight.
When ready to serve, run a knife blade around the edges and dip briefly in warm water.
Place a serving platter over the mold and invert.
Serve with fruit sauce of your choice.
Variations: For Chocolate Bavarian Cream, add four ounces grated semisweet chocolate to the hot milk or, if you wish, prepare the Creme A L'Anglaise Collee and divide into four portions.
Into one, stir some melted semisweet chocolate, place in a serving bowl and chill.
To the second portion, stir in about 1/4-cup strong coffee, pour over the first layer & chill.
To the third portion, stir in about Vi-teaspoon almond extract, pour over the coffee layer and chill.
To the last portion, stir some chopped pistachio nuts or fresh strawberry slices.
Top the pudding with the mixture, cover and chill.
Unmold and serve.
Place over hot water and stir until dissolved.
Set aside to cool.
In a separate bowl beat the egg yolks until light and fluffy.
Add the sugar and beat until smooth.
Slowly stir in the scalded milk.
Cook over low heat, stirring continuously, until the mixture coats the back of a metal spoon.
Remove from heat before it reaches the boiling point.
Blend in the vanilla powder and dissolved gelatin.
Cool.
When the custard begins to thicken, fold in the whipped cream.
Rinse a four-cup capacity mold with water and pour in the Bavarois.
Cover and chill overnight.
When ready to serve, run a knife blade around the edges and dip briefly in warm water.
Place a serving platter over the mold and invert.
Serve with fruit sauce of your choice.
Variations: For Chocolate Bavarian Cream, add four ounces grated semisweet chocolate to the hot milk or, if you wish, prepare the Creme A L'Anglaise Collee and divide into four portions.
Into one, stir some melted semisweet chocolate, place in a serving bowl and chill.
To the second portion, stir in about 1/4-cup strong coffee, pour over the first layer & chill.
To the third portion, stir in about Vi-teaspoon almond extract, pour over the coffee layer and chill.
To the last portion, stir some chopped pistachio nuts or fresh strawberry slices.
Top the pudding with the mixture, cover and chill.
Unmold and serve.
Chef
