4 egg yolks
50 g (2 oz) sugar
5 ml (1 tsp) vanilla essence
600 ml (1 pt) milk
175 g (6 oz) plain chocolate, grated
15 ml (1 tbsp) coffee essence
15 g (1/2 oz) powdered gelatine
60 ml (4 tbsp) cold water
150 ml (1/4 pt) double cream
150 ml (1/4 pt) single cream
2 egg whites
50 g (2 oz) sugar
5 ml (1 tsp) vanilla essence
600 ml (1 pt) milk
175 g (6 oz) plain chocolate, grated
15 ml (1 tbsp) coffee essence
15 g (1/2 oz) powdered gelatine
60 ml (4 tbsp) cold water
150 ml (1/4 pt) double cream
150 ml (1/4 pt) single cream
2 egg whites
Decoration
whipped cream
Chocolate Caraque
Chocolate Caraque
method
1. Beat together the egg yolks, sugar and vanilla essence until pale and fluffy.
2. Warm the milk. Stir into the egg yolk mixture.
3. Put into a double saucepan or a bowl over a pan of hot water. Stir gently until the mixture thickens.
4. Stir the chocolate and coffee essence into the custard. Stir until completely dissolved. Remove from heat.
5. Put water into a bowl and add the gelatine. Place over a pan of hot water and stir until dissolved. Cool slightly.
6. Stir the gelatine into the chocolate custard. Leave until the mixture begins to thicken.
7. Whisk the creams together until thick. Whisk the egg whites until stiff.
8. Fold the cream into the chocolate mixture and then fold jn the egg whites thoroughly.
9. Pour into a lightly-oiled approx. 8 in (1.5 litre (2 1/2 pt) mould. Chill until set.
10. Turn Bavarois out on to a serving plate. Decorate with piped whipped cream and Chocolate Caraque.
2. Warm the milk. Stir into the egg yolk mixture.
3. Put into a double saucepan or a bowl over a pan of hot water. Stir gently until the mixture thickens.
4. Stir the chocolate and coffee essence into the custard. Stir until completely dissolved. Remove from heat.
5. Put water into a bowl and add the gelatine. Place over a pan of hot water and stir until dissolved. Cool slightly.
6. Stir the gelatine into the chocolate custard. Leave until the mixture begins to thicken.
7. Whisk the creams together until thick. Whisk the egg whites until stiff.
8. Fold the cream into the chocolate mixture and then fold jn the egg whites thoroughly.
9. Pour into a lightly-oiled approx. 8 in (1.5 litre (2 1/2 pt) mould. Chill until set.
10. Turn Bavarois out on to a serving plate. Decorate with piped whipped cream and Chocolate Caraque.
serving amount
serves 6 - 8
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