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Chocolate Bavarian CreamGerman Bavarian Cream RecipeDelicious served with chocolate sauce, raspberry or strawberry coulis (puree).
Ingredients2 leaves white gelatine300g cream 3 egg yolks 50g powdered or icing sugar little vanilla flavouring 1 dessert spoon cherry brandy Serves 4 people Soak the gelatine leaves in cold water until soft. Whip the cream until quite stiff, but do not overbeat. Place the egg yolks, vanilla flavouring and powdered sugar in a bowl and whisk until pale and creamy. Heat the cherry brandy in a small pan and then remove from the heat. Squeeze the gelatine leaves to remove excess fluid and then dissolve in the cherry brandy. Then add the cherry brandy to the egg yolk mixture and stir. Take about a third of the whipped cream and whisk into the egg yolk cream. Fold the remainder in very carefully. Take 4 moulds (120ml) or a large mould and pour the mixture in carefully. Cover the moulds and place in the fridge for about 2 hours until set. To remove the Bavarian cream, dip the moulds, up to the rim, in hot water for about 5 seconds and then tip out onto a dessert plate. Serve with chocolate sauce, raspberry or strawberry coulis.
Chocolate SauceMelt some good quality chocolate over a bowl of hot water and serve with your Bavarian cream.Strawberry or Raspberry CoulisYou will need 250g strawberries or raspberries. 1 tsp lemon juice and 2 dessert spoons of sugar.Wash the fruit. Depending on the size of the fruit, halve or quarter. Place the fruit, lemon juice and sugar in a tall mixing jug and with a hand mixer puree until smooth. Press the puree through a sieve and serve with your Bavarian cream.
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