Chocolate Chestnut Bavarian Cream Recipe
Do you want one awesome recipe idea to try today? This Chocolate Chestnut Bavarian Cream is extremely tasty to be passed up, so mark it. Pamper everyone with Chocolate Chestnut Bavarian Cream as Dessert. I am certain both of us will concur that this Chocolate Chestnut Bavarian Cream is simply scrumptious.
Ingredients
1 tablespoon plus 1 teaspoon unflavored gelatin
1/4 cup plus 2 tablespoons cold water
2 large eggs, separated
1/2 cup sugar
1 1/2 cups low-fat (1% milk fat) milk, heated to the boiling point
1 ounce dark sweet chocolate, melted
1/2 cup unsweetened chestnut puree, pressed through a sieve
1 teaspoon vanilla extract
Shaved chocolate (optional garnish)
Directions
1 in a small heatproof bowl or custard cup, sprinkle the gelatin over 1/4 cup of the water and let soften for 5 minutes.
Meanwhile, in an 8-inch skillet, bring 1/2 inch of water to a simmer.
Place the bowl in the simmering water and stir until the gelatin is thoroughly dissolved.
2 In a medium-size bowl, whisk together the egg yolks and 1/4 cup of the sugar for 2 to 3 minutes or until light.
Whisk in the milk, then transfer the mixture to a medium-size saucepan.
Cook, stirring, over moderately low heat for 5 minutes or until thick enough to coat a spoon.
Transfer the custard to a large bowl and stir in the gelatin mixture, chocolate, chestnut puree, and vanilla.
Chill, stirring occasionally, for 1 5 to 20 minutes or until thickened.
3 Meanwhile, in a small heavy saucepan, bringthe remaining A cup of sugar and the 2 tablespoons of water to a boil over moderate heat; cook, occasionally washing down the sides of the pan with a pastry brush dipped in cold water for 2 minutes or until a candy thermometer registers 240° For 1/4 teaspoon of the syrup dropped into a saucer of cold water forms a soft ball.
4 In a perfectly clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they form soft peaks.
With the mixer running on medium high, add the sugar syrup in a stream; beat for 5 minutes or until cool, thick, and glossy.
Stir 1/4 of the whites into the custard to lighten it, then fold in the remaining whites.
5 Rinse a 1-quart decorative mold with water, add the Bavarian cream, and tap the mold to release any air bubbles.
Chill, covered with plastic food wrap, for 3 hours or until set.
Dip the mold in hot water for 1 5 seconds, cover with a serving dish, and invert onto the dish.
Decorate with chocolate shavings if desired.
Meanwhile, in an 8-inch skillet, bring 1/2 inch of water to a simmer.
Place the bowl in the simmering water and stir until the gelatin is thoroughly dissolved.
2 In a medium-size bowl, whisk together the egg yolks and 1/4 cup of the sugar for 2 to 3 minutes or until light.
Whisk in the milk, then transfer the mixture to a medium-size saucepan.
Cook, stirring, over moderately low heat for 5 minutes or until thick enough to coat a spoon.
Transfer the custard to a large bowl and stir in the gelatin mixture, chocolate, chestnut puree, and vanilla.
Chill, stirring occasionally, for 1 5 to 20 minutes or until thickened.
3 Meanwhile, in a small heavy saucepan, bringthe remaining A cup of sugar and the 2 tablespoons of water to a boil over moderate heat; cook, occasionally washing down the sides of the pan with a pastry brush dipped in cold water for 2 minutes or until a candy thermometer registers 240° For 1/4 teaspoon of the syrup dropped into a saucer of cold water forms a soft ball.
4 In a perfectly clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they form soft peaks.
With the mixer running on medium high, add the sugar syrup in a stream; beat for 5 minutes or until cool, thick, and glossy.
Stir 1/4 of the whites into the custard to lighten it, then fold in the remaining whites.
5 Rinse a 1-quart decorative mold with water, add the Bavarian cream, and tap the mold to release any air bubbles.
Chill, covered with plastic food wrap, for 3 hours or until set.
Dip the mold in hot water for 1 5 seconds, cover with a serving dish, and invert onto the dish.
Decorate with chocolate shavings if desired.
