Saturday, 17 April 2010
How-To-Make-Chocolate-Bavarian-Cream
Ingredients
Caster Sugar = 100Grams
Egg Yolks = 6
Milk = 250 Mls
Leaf Gelatine = 3
Whipping or Double Cream = 250Mls
Chocolate = 75Grams
Vanilla Pod = 1
Benedictine = 1 and1/2 Tbspns
Method
1.Make a Sauce Anglaise with the sugar, egg yolks, milk and vanilla pod.
2.Soak the leaf gelatine in a little cold liquid,drain and dissolve in the hot sauce anglaise immediately, stopping sauce from curdling or over thickening.
Read more by clicking here
Caster Sugar = 100Grams
Egg Yolks = 6
Milk = 250 Mls
Leaf Gelatine = 3
Whipping or Double Cream = 250Mls
Chocolate = 75Grams
Vanilla Pod = 1
Benedictine = 1 and1/2 Tbspns
Method
1.Make a Sauce Anglaise with the sugar, egg yolks, milk and vanilla pod.
2.Soak the leaf gelatine in a little cold liquid,drain and dissolve in the hot sauce anglaise immediately, stopping sauce from curdling or over thickening.
Read more by clicking here
How-To-Make-A-Sauce-Anglaise
Ingredients
Egg Yolks = 5
Granulated Sugar = 30Grams
Milk = 280Mls
Vanilla Pod = 1/Vanilla essence can be used instead 1 x capful
Method
1.Mix the egg yolks and half the sugar together.
2.Boil rest of the sugar, milk and vanilla.
3.Remove from heat and slowly add egg mix to milk, stirring continuously.
Read more by clicking here.
Egg Yolks = 5
Granulated Sugar = 30Grams
Milk = 280Mls
Vanilla Pod = 1/Vanilla essence can be used instead 1 x capful
Method
1.Mix the egg yolks and half the sugar together.
2.Boil rest of the sugar, milk and vanilla.
3.Remove from heat and slowly add egg mix to milk, stirring continuously.
Read more by clicking here.
Friday, 16 April 2010
Thursday, 15 April 2010
Wednesday, 14 April 2010
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