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I do not usually participate in contests, because I am very uncompetitive, but this is a raffle on Esmeralda's blog and I do not compete with anyone, it's all a matter of luck, I also do it because it's a girl that I really like and to thank her the effort you are making. I hope you like it. The base of all the bavarois is an English cream, from there the rest of the ingredients are added.
We make the vanilla bavarois: We put the gelatine leaves in soaking in cold water for 5 minutes. Put the milk to boil with the cinnamon and vanilla branch, set aside and let stand 5 minutes. We queue it.
Beat the egg yolks with the sugar and add the milk little by little, put it on the fire and stir until it thickens, without it boiling.
We remove it from the heat and add the drained gelatin. We move well until the gelatin dissolves and let it cool covered with transparent film to avoid crusting.
We mount the cream and add it to the previous cream with enveloping movements. We put it in a mold and leave it in the fridge until it sets.
We make the chocolate bavarois: We put the gelatin in soak in cold water for 5 minutes. Put the milk and chocolate in a saucepan until the chocolate melts, remove from heat and let temper.
Beat the yolks with the sugar and add the milk with the chocolate little by little. We put it on the fire and let it thicken constantly moving it, add the gelatin out of the fire and let it cool covered with transparent film. We mount the cream and mix it with the previous cream.
We put it on top of the vanilla bavarois (to prevent a bavarois from dripping on another one at the moment of serving it, before pouring the chocolate bavaois we make a few slices with a fork to the vanilla bavarois on top) and let cool in the refrigerator until the next day.
To unmold a knife by the edge and unmold like a flan (you can put the bottom of the mold in a container with hot water for a few seconds, this will make the gelatin melt a little and detach better).
PRESENTATION
Decorate with a bunch of leaves in the center.
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