Bavarois au chocolat



  • 2 sheets of gelatin
  • 2 eggs (separated into yolk and white)
  • 50 gr. ( 0,11 lbs ) granulated sugar
  • milk (1 cup)
  • 50 gr. ( 0,11 lbs ) dark chocolate
  • 125 ml. ( 4,22 oz ) raw cream


Let the gelatin loosen in the ice water. Beat egg yolks and granulated sugar with a whisk or mixer until creamy. Mix the milk with the chocolate, bring it to a boil and remove it from the fire.

Add the chocolate milk, whisking into the creamy egg-sugar mixture. Pour this mixture into the pot where you boiled the milk. Put the pot on low heat. I thickened the bavarois by constantly stirring it in the same direction with a wooden spoon. Take care not to boil it.

When the bavarois reaches a consistency that flows slowly from the back of the spoon, remove it from the fire. Drain the loosened gelatins from the water and transfer them to the pot. With constant stirring, melt the gelatin at the temperature of the furnace. Strain through a fine strainer into a clean bowl. Stir from time to time until it cools down so that it doesn't get creamy.

Beat the egg whites with a mixer and turn them into snow. I also beat the cream for 2-3 minutes with the mixer. Feed the cooled bavarois by adding the whipped cream first. Then add the snowy egg whites and mix carefully so as not to break the foam.

Lightly oil the mold in which you will pour the bavarois. Pour the mixture into the mold and let it freeze for 2-3 hours in the refrigerator. Turn the mold upside down and serve on a plate.

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