Striped Bavarian Cream Recipe
Ingredients
| Milk | 150 Milliliter | |
| 1/2 vanilla pod or 1.25 ml spoon vanilla essence | ||
| Egg yolks | 2 | |
| Caster sugar | 50 Gram | |
| 2 1/2 X 5 ml spoons powdered gelatine, dissolved in 2 X 15 ml spoons cold water | ||
| 150 ml double or whipping cream, whipped | ||
| Milk | 300 Milliliter (Chocolate Cream:) | |
| 65 g plain chocolate, broken into pieces | ||
| Egg yolks | 4 (Chocolate Cream:) | |
| Caster sugar | 100 Gram (Chocolate Cream:) | |
| 1 1/2 x 15 ml spoons powdered gelatine, dissolved in 2 x 15 ml spoons strong black coffee | ||
| 300 ml double or whipping cream, lightly whipped oil, for greasing (optional) | ||
| Sliced banana, to decorate | ||
| Lemon juice | ||
Directions
To make the vanilla cream, bring the milk just to the boil in a saucepan and add the vanilla pod or essence.
Remove from the heat, cover and leave to infuse for 15 minutes.
Whisk the egg yolks with the sugar in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Slowly add the infused milk, stirring constantly.
Stir in the dissolved gelatine.
Pour back into the pan, stirring constantly over a low heat, until the mixture thickens and coats the back of a spoon.
Strain the mixture into a bowl and cool.
When it begins to set, fold in the whipped cream.
To make the chocolate cream, stir the milk with the chocolate pieces over a low heat, until the chocolate melts and the mixture is smooth.
Whisk the egg yolks with the sugar and proceed as for the vanilla cream.
Lightly brush a 1.5 litre/2 1/2 pint decorative mould with oil or rinse with cold water.
Fill the mould with alternate layers of chocolate and vanilla cream.
Pour each layer carefully so that they remain separate.
Cover the mould and chill for about 5 hours or until well set.
Unmould on to a chilled serving dish.
Decorate with banana, sprinkled with lemon juice.
Remove from the heat, cover and leave to infuse for 15 minutes.
Whisk the egg yolks with the sugar in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Slowly add the infused milk, stirring constantly.
Stir in the dissolved gelatine.
Pour back into the pan, stirring constantly over a low heat, until the mixture thickens and coats the back of a spoon.
Strain the mixture into a bowl and cool.
When it begins to set, fold in the whipped cream.
To make the chocolate cream, stir the milk with the chocolate pieces over a low heat, until the chocolate melts and the mixture is smooth.
Whisk the egg yolks with the sugar and proceed as for the vanilla cream.
Lightly brush a 1.5 litre/2 1/2 pint decorative mould with oil or rinse with cold water.
Fill the mould with alternate layers of chocolate and vanilla cream.
Pour each layer carefully so that they remain separate.
Cover the mould and chill for about 5 hours or until well set.
Unmould on to a chilled serving dish.
Decorate with banana, sprinkled with lemon juice.
Chef
