Apricot Bavarian Recipes

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

APRICOT CHUTNEY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
• While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
• Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
• Pack the chutney into sterilized jars and process to seal.

APRICOT BAVARIAN CREAM

Steps:

• Add boiling water to gelatin and stir until dissolved.
• Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
• When partially congealed, beat with a mixer until mixture is light and fluffy.
• Add fruit pulp; fold in whipped cream.
• Pour into individual molds and chill.
• Unmold and serve with Recipe #315983.

APRICOT BAVARIAN

Steps:

• Spray a 8-inch ring mold with nonfat cooking spray. (Use one with a fairly large center opening so a bowl can be set in center of unmolded Bavarian).
• Cook apricots in orange juice concentrate, in small saucepan, until tender.
• Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes.
• Place cup in small saucepan with hot water and set over moderate heat, until gelatin dissolves, about 5 minutes. Stir gelatin occasionally.
• Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender. Blend well.
• Beat egg whites in bowl until frothy. While beating, gradually add 2 tablespoon sugar and beat until peaks form. Gently fold egg whites into apricot mixture. Do not over mix.
• Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
• To serve, remove plastic and unmold onto plate. Arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring. Spoon yogurt beside each serving of Bavarian.

APRICOT AND CHOCOLATE BAVAROIS

Steps:

• Cook fresh and dried apricots with sugar in a 3-quart heavy saucepan over moderate heat, stirring frequently, until apricots are softened and mixture is syrupy, about 15 minutes. Cool 10 minutes and purée in a blender until very smooth (use caution when blending hot liquids). Force purée through a very fine sieve into a bowl, pressing on solids and then discarding them. Cool to room temperature.
• Sprinkle gelatin over 1/4 cup milk in a cup and let soften while preparing custard. Bring remaining 1 3/4 cups milk just to a boil in a heavy saucepan and remove from heat. Whisk together yolks and sugar in a bowl, then add hot milk in a slow stream, whisking. Pour custard into heavy saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
• Add softened gelatin to hot custard and whisk until dissolved.
• Whisk custard into apricot purée and cool at room temperature, stirring occasionally, about 1 hour. Chill, covered, stirring occasionally, until custard is the consistency of raw egg whites, about 2 hours.
• Preheat oven to 375°F. Remove side of a 24-centimeter (9- to 9 1/2-inch) springform pan, then butter bottom and dust with flour, knocking off excess. Lock springform side around bottom.
• Melt chocolate in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring occasionally, and remove top of double boiler or bowl from heat.
• Beat yolks and sugar with an electric mixer at high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 6 minutes with a standing mixer or 12 minutes with a handheld. Beat in chocolate until just combined.
• Beat whites with salt in another bowl using cleaned beaters until whites just hold soft peaks. Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into springform pan, spreading it evenly, and bake in middle of oven until chocolate base is springy to the touch, 10 to 12 minutes. Cool in pan on a rack.
• Beat cream with salt in a bowl using cleaned beaters until it just holds soft peaks. Gently fold cream and lemon juice into custard and pour over chocolate base in springform pan. Chill bavarois, covered with a large inverted plate, until set, at least 10 hours.
• Run a thin knife around edge of pan and remove side.