Chestnut Bavarian Cream
- 3T. unflavored gelatin
- 3/4 cup plus 6T. water
- 6 large eggs, separated
- 1 1/2 cups sugar
- 4 1/2 cups scalded milk
- 1 1/2 cups heavy cream
- 1 1/2 cups chestnut puree ( one 15 oz. can)
- 3 tsp vanilla
- dash of salt
- Open the can of chestnut puree and break into tiny bits.
- Prepare the gelatin by sprinkling 3T over 3/4 cup cold water in a bowl. Let soften for a few minutes then set the bowl in a pan of hot water to allow the gelatin to dissolve completely.
- Prepare the milk by scalding 4 1/2 cups without allowing to boil.
- Whisk the egg yolks and 1/2 the sugar in a large saucepan. Mix in the scalded milk whisking and stirring over low heat until the mixture is thick on a spoon, about five minutes. Take off the heat, transfer to a large bowl. Whisk in the dissolved gelatin, chestnut puree,vanilla and salt. Set aside.
- Whip the heavy cream. Set aside.
- Melt the remaining sugar and 6T water until it is a liquid syrup.
- Whip the egg whites and add the sugar syrup in a stream while whipping, about five minutes.
- Stir 1/2 whipped egg whites into the chestnut mixture in the large bowl. Fold in the remaining whipped egg whites and whipped cream.
- Rinse A 3 qt. mold with water, Fill with the mixture, and chill covered with plastic wrap for at least three hours, preferably overnight.
- To unmold, dip the mold in hot water for a few seconds. Cover with the serving dish, and invert the mold onto the dish. Decorate with chocolate shavings.
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