INGREDIENTS

INSTRUCTIONS

BAVAROIS
GARNISH
VANILLA CREME ANGLAISE
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500
from "Grand Finales" by Vogue Australia:
Prepare 1 day ahead of serving.  Serves 10
To make the bavarois: beat the egg yolks with sugar. Bring the milk to the
boil, pour a little into the yolks, mixing well, and pour it back int the
saucepan.  Cook over a low heat, stirring constantly, until the custard
coats the back of the spoon. Strain into a bowl and add vanilla essence to
taste. Dissolve the gelatine in a little water and add it to the mixture,
stirring well. Beat in the chestnut puree. Set the mixture aside to cool
thoroughly. Fold in the cream with a large balloon whisk. Lightly oil a
pretty mould and pour in the bavarois. Cover with plastic wrap and
refrigerate overnight.
To prepare the garnish: place the chocolate in a bowl set over hot water.
Let the chocolate just melt and stir it well to avoid melting the nougat in
the chocolate. Dip the marrons in the chocolate and place them on a cake
cooler to harden. Store the marrons in an airtight container.
To make the creme anglaise: beat the egg yolks with sugar. Bring the milk
to the boil and pour a little into the yolks, mixing well. Pour the mixture
back into the saucepan and cook slowly until the custard coats the back of
a spoon. Strain into a bowl and leave to cool. Add vanilla essence to
taste. Cover and refrigerate.
To serve: turn the bavarois out onto a flat serving plate. Spoon creme
anglaise around it, and garnish with chocolate coated marron glaces.
My notes: you could make it more heady by flavouring the creme anglaise
with rum instead of vanilla and perhaps use some thin chocolate sauce to
make a nice butterflied pattern through the creme anglaise on the plate.
Looks very elegant.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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