Vanilla Bavarian Cream (creme Bavarois La Vanille) Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
190 gm: castor sugar,
6: egg yolks,
1 pinch: salt (tiny pinch),
375 ml: milk,
1: vanilla pod-=or=-,
3/4 teaspoon: vanilla extract,
10 gm: gelatine,
375 ml: whipping cream, whipped
40 gm: powdered sugar,
Directions:
Notes. Castor sugar is fine sugar. Whipping cream is a heavy cream with
just enough butterfat content to whip. You can substitute 1 part double and
1 part single. (US heavy and light). Powdered sugar is icing sugar, but you
may use castor again.
Put the milk into a heavy saucepan with the vanilla pod and the salt and
heat gently. When the pod is soft, split it, and with the point of a knife
extract the tiny seeds which you rinse off into the milk. It is traditional
for vanilla bavarois to have these seeds when finished, to show the use of
real vanilla. If you dont have vanilla pods, but only REAL vanilla extract
(NEVER use artificial vanilla in this dish) add it to the milk with the
gelatine later, but heat the milk anyway. Continue heating the milk gently
while measuring the remaining ingredients and separating the eggs. As soon
as it comes to the boil, turn off and allow to steep. If using powdered
gelatine, sponge it by sprinkling it over some water in a cup, while
stirring and then letting it sit to absorb it. If using leaf gelatine which
is easier and less strong in flavour, place the sheets, one by one (to
avoid dry spots stuck together) into cold water in a shallow dish. Let them
absorb the water and become soft and pliable.
Separate the egg yolks and put them in a large bowl. Start beating with
an electric beater, and when they start to lighten in texture, add the
castor sugar, a little at a time, beating the while. When all the sugar has
been added, continue beating until the mixture is very thick, pale and
forms the ribbon. By now the gelatine will be softened or sponged, so place
it in a container in a hot water bath to dissolve/melt.
Strain any skin and the vanilla pods out of the milk, but allow the
seeds through. Rinse out the pan. Add the dissolved vanilla to the hot milk
and add the mixture to the egg mixture, in a thin stream of drops, beating
the while. When all is added, return the mixture to the pan and heat very
gently stirring continuously until it thickens. This takes place at a
temperature of around 170-175F. Take great care not to overheat the mixture
or the yolks will curdle, and the preparation will be spoilt.
As soon as the mixture coats the back of the wooden spoon well, remove
from the heat, and start to cool in cold water, stirring from time to time
while you continue with the next stage and changing the water when it warms
up.
If you intend to turn out the bavarois, prepare a mould by wiping lightly
with a flavourless oil. If not, get a serving dish ready. In an ice cold
bowl, whip the chilled cream until just beginning to thicken, then sprinkle
over the powdered sugar and continue whipping until quite stiff. (It is
quite in order to use one of the proprietory cream stabilisers - follow
their instructions, but dont let the cream curdle and turn to butter).
Return the whipped cream to the fridge. Have ready a bowl large enough to
receive the combined cream and custard.
When the custard gets cold, you will notice that is starts to set _very_
lightly. It is more a change of texture than setting really. Immediately
remove the pan from the cold water and pour the mixture into the large
bowl. Add the whipped cream and cut and fold the two together delicately to
produce a homogenous mixture. Immediately pour this into the mould or
serving dish and leave to set in the fridge for at least 3 hours. [IMH
Notes]
I use vanilla sugar throughout this preparation, as well as flavouring my
milk with vanilla pods. Vanilla sugar is castor sugar in which I store my
vanilla pods.
The watch points are three fold. 1 Making the custard. Temperature is
critical, too cool and the mixture will not thicken, too hot and it
curdles. I watch it like a hawk and use a thermometer. I also have a bowl
of cold water ready to cool the mixture if I suspect it may be trying to
curdle, though never need to use it. 2. using the gelatine. You must sponge
and dissolve it fully before adding to the custard, and when cooling, you
must get it to the point of setting but not beyond. When at the right
point, the spoon begins to leave a "trace" through the custard, it is hard
to describe but very easy to see. At this point you need to work fast to
compose the bavarois, or the gelatine will set too far before the cream is
folded in. 3. Whipping the cream. Again, not far enough and the cream will
be too liquid to hold its shape, too far and the cream will start turning
to butter. Have everything ice cold and dont recoil from using a cream
stabiliser.
Recipe Elaborated from Larousse Gastronomique & Mmed
IMH c/o Georges Home BBS 2:323/4.4
Yield: 6 servings
Source from luhu.jp
just enough butterfat content to whip. You can substitute 1 part double and
1 part single. (US heavy and light). Powdered sugar is icing sugar, but you
may use castor again.
Put the milk into a heavy saucepan with the vanilla pod and the salt and
heat gently. When the pod is soft, split it, and with the point of a knife
extract the tiny seeds which you rinse off into the milk. It is traditional
for vanilla bavarois to have these seeds when finished, to show the use of
real vanilla. If you dont have vanilla pods, but only REAL vanilla extract
(NEVER use artificial vanilla in this dish) add it to the milk with the
gelatine later, but heat the milk anyway. Continue heating the milk gently
while measuring the remaining ingredients and separating the eggs. As soon
as it comes to the boil, turn off and allow to steep. If using powdered
gelatine, sponge it by sprinkling it over some water in a cup, while
stirring and then letting it sit to absorb it. If using leaf gelatine which
is easier and less strong in flavour, place the sheets, one by one (to
avoid dry spots stuck together) into cold water in a shallow dish. Let them
absorb the water and become soft and pliable.
Separate the egg yolks and put them in a large bowl. Start beating with
an electric beater, and when they start to lighten in texture, add the
castor sugar, a little at a time, beating the while. When all the sugar has
been added, continue beating until the mixture is very thick, pale and
forms the ribbon. By now the gelatine will be softened or sponged, so place
it in a container in a hot water bath to dissolve/melt.
Strain any skin and the vanilla pods out of the milk, but allow the
seeds through. Rinse out the pan. Add the dissolved vanilla to the hot milk
and add the mixture to the egg mixture, in a thin stream of drops, beating
the while. When all is added, return the mixture to the pan and heat very
gently stirring continuously until it thickens. This takes place at a
temperature of around 170-175F. Take great care not to overheat the mixture
or the yolks will curdle, and the preparation will be spoilt.
As soon as the mixture coats the back of the wooden spoon well, remove
from the heat, and start to cool in cold water, stirring from time to time
while you continue with the next stage and changing the water when it warms
up.
If you intend to turn out the bavarois, prepare a mould by wiping lightly
with a flavourless oil. If not, get a serving dish ready. In an ice cold
bowl, whip the chilled cream until just beginning to thicken, then sprinkle
over the powdered sugar and continue whipping until quite stiff. (It is
quite in order to use one of the proprietory cream stabilisers - follow
their instructions, but dont let the cream curdle and turn to butter).
Return the whipped cream to the fridge. Have ready a bowl large enough to
receive the combined cream and custard.
When the custard gets cold, you will notice that is starts to set _very_
lightly. It is more a change of texture than setting really. Immediately
remove the pan from the cold water and pour the mixture into the large
bowl. Add the whipped cream and cut and fold the two together delicately to
produce a homogenous mixture. Immediately pour this into the mould or
serving dish and leave to set in the fridge for at least 3 hours. [IMH
Notes]
I use vanilla sugar throughout this preparation, as well as flavouring my
milk with vanilla pods. Vanilla sugar is castor sugar in which I store my
vanilla pods.
The watch points are three fold. 1 Making the custard. Temperature is
critical, too cool and the mixture will not thicken, too hot and it
curdles. I watch it like a hawk and use a thermometer. I also have a bowl
of cold water ready to cool the mixture if I suspect it may be trying to
curdle, though never need to use it. 2. using the gelatine. You must sponge
and dissolve it fully before adding to the custard, and when cooling, you
must get it to the point of setting but not beyond. When at the right
point, the spoon begins to leave a "trace" through the custard, it is hard
to describe but very easy to see. At this point you need to work fast to
compose the bavarois, or the gelatine will set too far before the cream is
folded in. 3. Whipping the cream. Again, not far enough and the cream will
be too liquid to hold its shape, too far and the cream will start turning
to butter. Have everything ice cold and dont recoil from using a cream
stabiliser.
Recipe Elaborated from Larousse Gastronomique & Mmed
IMH c/o Georges Home BBS 2:323/4.4
Yield: 6 servings
Source from luhu.jp