Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BAVAROIS TURINOISE

Serves: 10 to 12

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.
Print
Print
Bavarois turinoise

Add Comment

* Required information
1000
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!