Ingredients - Crème Anglaise
- 4 egg yolks
- 125 g granulated sugar
- 500 ml whole milk
- 1 vanilla bean
Ingredients - Crème Bavaroise
- 10 g agar agar
- 4 Tbsp unsweetened cocoa powder (optional)
- 400 ml heavy cream
- 1 saucepan
- 1 bowl
- 1 sieve
Put stand mixer bowl, heavy cream, and whisk into freezer.
Boil the agar agar in water for 5 minutes.
Make a crème anglaise with 4 egg yolks, 125 g granulated sugar, 500 ml whole milk and 1 vanilla bean.
Dissolve the agar agar into the creme anglaise.
Chocolate crème bavaroise may be made by adding 2 to 4 Tbsp of unsweetened cocoa powder to the warm custard with agar agar.
The custard may be cooled by pouring it into a bowl in a tray of ice cubes. The custard may also be cooled in the fridge until it reaches 20°C (68°F)
Create a creamy whipped cream by creaming 400 ml of heavy cream.
Add the same amount of cream as custard in weight and whisk together.
As soon as it's done, immediately pour into a mold or into a cocktail glass and chill. Serve with fruit as a garnish.