Milk Chocolate Bavarian Cream With Pine Nut Crumble Recipes

FAUX CHOCOLATE BAVARIAN CREAM

Steps:

• Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out.

SEMISWEET CHOCOLATE BAVARIAN CREAM

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

ELEGANT COCONUT BAVARIAN CREAM

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
• Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
• Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
• Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
• Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
• Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.

MILK CHOCOLATE BAVARIAN CREAM WITH PINE NUT CRUMBLE

Steps:

• RED BERRY JELLY: combine both amounts of sugar & pectin in a bowl.
• Heat the fruit & both amounts of water in a saucepan over medium heat; when the fruit has thawed, add the sugar/pectin & mix well.
• Bring to a boil & simmer for 10 minutes; remove from heat & leave to cool.
• Pour into tall glasses & refrigerate.
• CUSTARD: Bring milk & half the sugar to a boil in a saucepan.
• Whip the egg yolks with the rest of the sugar in a bowl.
• Whisk half the hot milk into the egg mixture; when fully incorporated, whisk in the rest.
• Return the mixture to the saucepan, stirring over medium heat until it thickens slightly or a thermometer indicates 185F (85C).
• Remove from heat; if necessary, use a hand mixer to smooth the custard.
• Pour the hot custard into a bowl, add the chocolate, stirring to mix & cool to room temperature.
• In another bowl, whip the cream until soft peaks form; fold the chocolate mixture into the whipped cream, using a spatula.
• Spoon the custard into each glass over the berry layer & return to the fridge.
• CRUMBLE: Toast the pine nuts on a baking sheet in a 300F (150C) oven until golden, about 5 minutes; let cool & coarsely chop.
• Combine pine nuts, flour & sugar in a bowl, using an electric mixer; add the butter & continue mixing until texture is crumbly.
• Refrigerate until chilled; spread the mixture on a baking sheet & bake at 325F (160C) for 15 minutes.
• Sprinkle over the bavarian cream layer before serving.