Chocolate Bavarian Cream (Bavarois Au Chocolat) recipe
information
This richly flavoured dessert belongs firmly in the tradition of grand cuisine; its origins are very old, but the dessert was revived and refined by the great Careme and is now the glory of many an haute cuisine restaurant.
ingredients
1 Tbs Vegetable oil
725 ml (1 1/4 pints) 3 cups Milk
125 g (4 oz) 4 squares Dark cooking (semi-sweet) chocolate, grated
75 g (3 oz) 3/8 cup Castor (superfine) sugar
4 Egg yolks
15 g (1/2 oz) Gelatine
125 ml (4 fl oz) 1/2 cup Strong black coffee
1 tsp Vanilla essence (extract)
150 ml (5 fl oz) 5/8 cup Double (heavy) cream, beaten until thick
2 Tbs Rum
725 ml (1 1/4 pints) 3 cups Milk
125 g (4 oz) 4 squares Dark cooking (semi-sweet) chocolate, grated
75 g (3 oz) 3/8 cup Castor (superfine) sugar
4 Egg yolks
15 g (1/2 oz) Gelatine
125 ml (4 fl oz) 1/2 cup Strong black coffee
1 tsp Vanilla essence (extract)
150 ml (5 fl oz) 5/8 cup Double (heavy) cream, beaten until thick
2 Tbs Rum
method
1. Grease the inside of a 1 1/4 litres (2 pint) 1 1/2 quart mould with the oil, then place upside down on kitchen towels to drain off any excess. Set aside.
2. Put the milk and chocolate into a saucepan and cook over low heat, stirring constantly until the chocolate has dissolved. Remove from the heat.
3. Put the sugar into a heatproof bowl. Make a well in the centre and drop in the egg yolks, one at a time, beating slowly until the sugar has been completely incorporated. Pour over the milk mixture in a thin steady stream, beating constantly. Put the bowl over a saucepan half-filled with hot water and set the pan over low heat. Cook, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Remove from the heat.
4. Dissolve the gelatine in the coffee over low heat, then stir into the custard. Strain the custard into a bowl placed over crushed ice. Stir constantly until the custard thickens.
5. Beat the vanilla into the cream then, using a metal spoon, lightly fold the cream mixture and rum into the thickening custard. Pour the mixture into the prepared mould.
6. Cover the mould with foil or greaseproof or waxed paper and transfer to the refrigerator to chill for 6 hours, or until the mould has completely set.
7. Remove from the refrigerator and run a knife around the edge of the cream. Quickly dip the bottom of the mould in hot water and invert quickly on to a serving dish, giving the bottom a sharp tap. The cream should slide out easily.
8. Serve at once.
2. Put the milk and chocolate into a saucepan and cook over low heat, stirring constantly until the chocolate has dissolved. Remove from the heat.
3. Put the sugar into a heatproof bowl. Make a well in the centre and drop in the egg yolks, one at a time, beating slowly until the sugar has been completely incorporated. Pour over the milk mixture in a thin steady stream, beating constantly. Put the bowl over a saucepan half-filled with hot water and set the pan over low heat. Cook, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Remove from the heat.
4. Dissolve the gelatine in the coffee over low heat, then stir into the custard. Strain the custard into a bowl placed over crushed ice. Stir constantly until the custard thickens.
5. Beat the vanilla into the cream then, using a metal spoon, lightly fold the cream mixture and rum into the thickening custard. Pour the mixture into the prepared mould.
6. Cover the mould with foil or greaseproof or waxed paper and transfer to the refrigerator to chill for 6 hours, or until the mould has completely set.
7. Remove from the refrigerator and run a knife around the edge of the cream. Quickly dip the bottom of the mould in hot water and invert quickly on to a serving dish, giving the bottom a sharp tap. The cream should slide out easily.
8. Serve at once.
serving amount
serves 4 - 6
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