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Cream can sound a bit scary to the inexperienced chef, so I'll try to refrain
from calling it Crème Bavaroise like the French do. I have a quick
recipe that will allow you to get it ready in about twenty minutes, so
as long as you've got a blender, you're set!
Jamie Joy Gatto
Bavarian Cream?" you ask. It's as easy to explain as it is to create in
the kitchen. Bavarian Cream was originally a French or possibly a German
recipe. It's a chilled dessert of egg custard stiffened with gelatin, mixed
with whipped cream (sometimes with fruit purée or other flavors),
then set in a mold, or used as a filling for cakes and pastries.
luscious and creamy and therefore erotic. Never mind the fact that it can
also be made of chocolate...
Almond Bavarian Cream
be served in tall parfait glasses or in fancy dessert bowls, or possibly
smeared upon the belly of a lover... then licked clean by a greedy, chocolate-hungry
tongue. You decide how you want to play with your food.
cup hot water
envelopes Knox unflavored gelatin
ounces semisweet Nestle morsels or chopped quality chocolate that has been
melted in the microwave
tablespoons sugar (separated)
cup light cream
teaspoon vanilla extract
teaspoon almond extract
heaping cup crushed ice
cup whipping (heavy) cream
almond slivers and white, dark or milk chocolate shavings or curls
Crush ice in the blender, measure a heaping cup and put aside in the freezer
to use momentarily.
In a saucepan, heat 3/4 cup water until boiling. In an electric blender,
combine unflavored gelatin and the hot water. Cover and blend on high speed
for about a minute.
Add the melted chocolate and sugar to the mixture in the blender. Cover
and blend about 15 seconds.
Turn the blender speed to low, remove the cover, and add egg yolks, light
cream, vanilla and almond extracts, and the cup of crushed ice. Cover and
blend all on medium speed until the mixture begins to thicken.
Turn off the blender and carefully pour mixture into 4 to 6 parfait glasses
or spoon into a large bowl, or fancy dessert dishes. The Bavarian Cream
will continue to thicken, and will be ready to serve in about 5 minutes.
Refrigerate until you are ready to serve.
Whip the 1/2 cup whipping cream with the remaining 2 tablespoons of
sugar. Garnish each parfait glass with whipped cream, toasted almonds and
chocolate shavings or curls right before serving.
a medium bowl, (preferably metal) beat 1/2 cup heavy cream at medium speed
with an electric mixer. As cream begins to thicken, add 2 TBS granulated
sugar. Whip until stiff. (I like the sound of that last line!) Refrigerate
immediately or serve.
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