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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
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