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BAVAROIS TURINOISE
Serves: 10
Preparation time: 35 minutes If they like it, it serves 10 otherwise
Cooking time: 8 minutes
Totaltime: 0 minutes
Ingredients
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1 cup sugar
- 4 egg yolks
- 1 cup scalded milk
- 1 teaspoon vanilla
- 1 cup chestnut puree
- 1 ounce melted semi-sweet chocolate
- 1 1/2 cups heavy cream
- 3 tablespoons dark rum or brandy
Preparation
-
Dissolve gelatin in cold water. In an electric mixer, cream sugar and egg yolks. Slowly pour and whisk the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon, about 5 to 8 minutes. Do not allow to boil. Stir in the gelatin. Strain into a bowl. Cool mixture.
Mix in the vanilla, chestnut puree, and melted chocolate.Whip the heavy cream to a medium peak. Fold in the cool custard. Mix in the rum or brandy. Pour in a decorative mold. Refrigerate for 2 hours. Unmold and decorate with whipped cream flavored with rum and glazed chestnuts.
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