Crème Bavaroise
 Total Time |
|---|
| 30 minutes |
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
Cookware
- 1 saucepan
- 1 bowl
- 1 sieve
Instructions
Step 1
Put stand mixer bowl, heavy cream, and whisk into freezer.
Step 2
Boil the agar agar in water for 5 minutes.
Step 3
Make a crème anglaise with 4 egg yolks, 125 g granulated sugar, 500 ml whole milk and 1 vanilla bean.
Step 4
Dissolve the agar agar into the creme anglaise.
Optional
Chocolate crème bavaroise may be made by adding 2 to 4 Tbsp of unsweetened cocoa powder to the warm custard with agar agar.
Step 5
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)
Step 6
Create a creamy whipped cream by creaming 400 ml of heavy cream.
Step 7
Add the same amount of cream as custard in weight and whisk together.
Step 8
As soon as it's done, immediately pour into a mold or into a cocktail glass and chill. Serve with fruit as a garnish.
Source