Velvety Bavarian Cream, or Bavarese Vellutata: This is an unusual, surprisingly delicate side dish that will be quite nice, especially for an occasion when a little elegance will be welcome. You'll need:
Prep Time: 4 hours, 30 minutes
Cook Time: 60 minutes
Ingredients:
- A leek
- 2 carrots
- 8 frozen artichoke hearts, thawed
- 1 cup milk
- 10 g (2/5 of an ounce) gelatin
- 1 cup whipping cream
- A small beet, baked
- 2 yolks
- Salt
Preparation:
Boil the carrots, artichokes and leek in separate pots, drain them, and blend them, keeping them separate all the while, and adding a little milk to each as you blend.Soften the gelatin in a little cool water for a few minutes, then squeeze out excess moisture and dissolve it in all but 3 tablespoons of the milk left over from the blending. Remove it from the fire, let it cool to lukewarm, and incorporate the yolks into it. Whip the cream and divide it into three parts. Fold a third of the cream and a third of the milk mixture into each of the vegetable purees.
Line a bread pan with waxed paper, pour in the leek cream, and chill it briefly in the fridge. Then pour in a carrot layer, chill, and pour in the artichoke layer. Level the top layer and chill the bavarese for at least three hours.
Blend the beet with a little milk to make a purple sauce, seasoning it to taste with salt and pepper. Pour a little sauce into each salad dish, and lay a slice of the bavarese over
