Prep Time: 3 hours, 30 minutes
Cook Time: 5 minutes
Ingredients:
- 3 egg yolks
- 1/2 cup sugar
- 1 cup (250 ml) boiling hot mil
- 1/2 teaspoon vanilla extract
- An ounce (25 g) powdered bitter chocolate
- 1 cup (250 ml) heavy cream, whipped
- 7 g (this will be about a third of an ounce by weight, likely a teaspoon plus a touch) powdered gelatin
- A pat of butter
- A pinch of salt
- More whipped cream and a pastry bag, for garnishing
- Finely minced almonds or colored candy bits, for decorating
- A ribbed pudding mold
Preparation:
Set the gelatin to soak in cool water.Beat the yolks with the sugar and a pinch of salt until the mixture is creamy and pale papery white. Mix the vanilla into the hot milk, and slowly beat it into the egg mixture, then continue stirring for a minute or two before adding the soaked gelatin. Continue mixing carefully, then heat the mixture over an extremely low flame for 80-10 minutes, being careful not to let it boil at all; if need be remove it from the flames for a few seconds.
Put the cream thus obtained through a fine strainer and divide it into two equal portions. Add the cocoa powder to one, and fold half the whipped cream into each.
Continue gently stirring the contents of the bowls until they have cooled; in the meantime lightly butter the mold and chill it. Pour a ring of one of the creams into the mold, chill it, then add a ring of the other mixture and chill it too. Continue alternating mixtures until all is used up, then chill everything well.
Unmold the Bavarian cream by dipping the mold in hot water for a few seconds, then inverting it onto a serving dish and lifting the mold away. Using a pastry bag, lay a ring of cream dots around the Bavarian cream, then sprinkle it with the decorations and serve.
Yield: 4-6 servings Bavarian cream.
