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A great discovery - Bavarois!

Whole Kitchen Dulce in its proposal for the month of April we invited prepar Bavarois. A real discovery for me!

I have decided to do something simple and without many complications: a traditional herbal Bavarois custard as the main ingredient.

for the first time I tried the custard in a friend's house, which was prepared as an accompaniment to apple pie delicious. I loved it, but not returned to prepare up to this holiday as a "soup" for a chocolate galets gave me. Well, the truth is that my mother prepared the Thermomix but I gave the recipe!

This time I have, on hand and I thought it a snap to prepare.

Crème Anglaise

Ingredients:

- 5

egg yolks - 150 gr

sugar - 1 / 2 pint of whole milk

- 1 cinnamon stick or 1 bayna vanilla (to taste)

Preparation:

Put milk to boil in a saucepan along with the aroma you please (cinnamon, lemon, vanilla ...).

Meanwhile, in another bowl, beat egg yolks with the sugar. Do well until frothy, white and very creamy. Next, remove the scent and pour the milk over the egg cream and stir well. Put this bowl over a pan of hot water and whipping cream in a water bath to you to obtain the desired consistency.

You can add a little cornstarch if you want to make it thicker.

Remove from heat and let cool.

The Bavarois is ideal for the summer, as it requires no furnace and is very fresh. A jelly-like but much more creamy and tasty. In addition, you can use as filler in the preparation of many cakes, like Tramp.

Bavarois

Source: Tournemain

Ingredients:

- 1 / 2 pint of custard

- 10-12gr. neutral gel (about 4 sheets)

- 250ml. of whipping cream

- 50gr. powdered sugar

Preparation:

first thing you have to do is the custard. While you let rest, to hydrate the gelatin sheets in a bowl with cold water. Once soft, add them to the custard and stir until well blended.

Whip the cream (it must be very cold) and gradually incorporate the powdered sugar.

When assembled, pour with a spoon or spatula to custard and stir carefully. Pour the cream

resulting in mold like, cover with plastic wrap and let stand at least overnight in the refrigerator.

To give a different touch, a jelly made with natural strawberry puree and a little sugar. This I did the next day, after the Bavarian firm. You can do the same with other types of gelatin.

Ready! It's easy, right? You have to try it, is very rich!

One tip: be careful when turning out, is very sensitive, I tell you from experience,-p

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