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Serves: 10 to 12


  • 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


  • 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.
Bavarois turinoise

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