Chocolate Bavarois
Ingredients
0.120 kg. Chocolate - Compound Dark Button
(Tuscany
5.000 Each. Egg - 55 gr.
0.120 kg. Sugar - Caster
0.006 kg. Gelatine - Sheets
0.500 lt. Cream - Thickened (Bulla)
0.001 lt. Essence - Vanilla Imitation
0.500 lt. Milk - Full Cream
Method
1. Bring milk to the boil and add chocolate.
2. Whip egg yolks, sugar and vanilla until sugar is
dissolved.
3. Combine egg mix and milk and cook over a
bain-marie until coating consistency is reached.
4. Add soaked gelatine leaves and allow to cool until
just setting.
5. Fold in semi-whipped cream and place in lightly
greased moulds
ไม่มีความคิดเห็น:
แสดงความคิดเห็น