Vanilla and Chocolate Bavarois
I usually don't participate in contests, as I am not very competitive, but this is a giveaway on Esmeralda's blog and there's no competition, it's all a matter of luck. I also do it because she's a girl I like very much and to thank her for the effort she is putting in. I hope you like it.
The base of all bavarois is an English cream, from which the rest of the ingredients are added.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
- 300 milliliters cow's milk
- 1 vanilla bean
- 1 cinnamon stick
- 3 eggs
- 80 grams sugar
- 3 leaves natural unflavored gelatin
- 90 milliliters liquid whipping cream
- 100 bittersweet chocolates
- 185 milliliters cow's milk
- 2 egg yolks
- 50 grams sugar
- 2 leaves natural unflavored gelatin
- 160 milliliters liquid whipping cream
Preparation
1h 5 mins
15 mins
Medium
- We make the vanilla bavarois: Soak the gelatin sheets in cold water for 5 minutes. Bring the milk to a boil with the cinnamon stick and vanilla pod, remove it from the heat and let it steep for 5 minutes. Strain it.
- Beat the egg yolks with the sugar and gradually add the milk, place it over heat and stir until it thickens, but do not let it boil.
- Remove it from the heat and add the drained gelatin. Stir well until the gelatin dissolves and let it cool covered with plastic wrap to prevent a crust from forming.
- Whip the cream and add it to the previous mixture with folding motions. Pour it into a mold and leave it in the refrigerator until set.
- We make the chocolate bavarois: Soak the gelatin in cold water for 5 minutes. Place the milk and chocolate in a saucepan over heat until the chocolate melts, remove from heat and let it cool slightly.
- Beat the egg yolks with the sugar and gradually add the milk with the chocolate. Place it over heat and let it thicken while stirring constantly, add the gelatin off the heat and let it cool covered with plastic wrap. Whip the cream and mix it with the previous mixture.
- Pour it over the vanilla bavarois (to prevent one bavarois from sliding over another when serving, make some stripes with a fork on top of the vanilla bavarois before pouring the chocolate bavarois) and let it cool in the refrigerator until the next day.
- To unmold, run a knife around the edge and unmold like a flan (you can place the bottom of the mold in a container with hot water for a few seconds; this will slightly melt the gelatin and help it release better).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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