Milk Bavarois
The white chocolate mousse was delicious, so I added white chocolate to a standard bavarois recipe.
I used 4 medium sized egg yolks for this recipe. If you are making this recipe using a ring pan, add a little bit more gelatin. Recipe by ko-ko
Milk Bavarois
The white chocolate mousse was delicious, so I added white chocolate to a standard bavarois recipe.
I used 4 medium sized egg yolks for this recipe. If you are making this recipe using a ring pan, add a little bit more gelatin. Recipe by ko-ko
Cooking Instructions
- 1
Soften the gelatin in water and microwave to melt completely.
- 2
Put egg yolks and sugar in a bowl and whisk using a hand mixer until thick.
- 3
Scrape the vanilla bean out of its pod. Combine the scraped bean, pod, milk and condensed milk in a pot and heat.
- 4
Add Step 3 to 2 a little at a time.
- 5
Transfer Step 4 mixture to a pan and add kirsch. Heat over very low heat and keep stirring without stopping for about 2 minutes.
- 6
Heat until it becomes thick enough to draw a line with your finger on the spatula. Remove from heat and add the gelatin.
- 7
Strain Step 6 mixture into a bowl. Place another bowl with iced water under the bowl to cool.
- 8
While cooling Step 7, whisk the heavy cream until it thickens.
- 9
When the mixture in Step 7 has cooled, add heavy cream. Mix evenly and quickly.
- 10
Chill over an iced water bowl and let it cool until it thickens.
- 11
Pour it in the ring pan and chill to set for a day (It is a soft mousse so it might be a little difficult to take out from the ring pan....)
- 12
This is when I poured into individual cups.
- 13
Decorate with fruit you like, and it is done.
- 14
It will melt as soon as you put in your mouth.
- 15
Financier cake with the remaining egg white...
https://cookpad.wasmer.app/us/recipes/144293-my-favorite-financiers
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