Easy “Bavarois”: the French pudding…?

March 25, 2014 § Leave a comment

The “Bavarois” is a classic French cold dessert made from an egg custard with gelatine, mixed with whipped cream and sometimes fruit puree or other flavors, and then set in a mold. This version is an abreviated one which skips the addition of whipped cream and produces a chocolate-flavored dessert very similar to pudding. It is made in a flash and can be a quick mid-week treat. Just make it the night before since it requires overnight refrigeration. If you love whipped cream as we do, you can always add a dollop on top!!

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“Easy and Quick” Bavarois:

You’ll need:

3 egg yolks

60 g cocoa powder (sweetened is OK since there is little sugar in the mixture)

6 gelatine sheets

4 TBsp granulated sugar

60 cl milk

Preparation:

1. Pour milk into saucepan and heat it without boiling. Put the gelatine sheets into a bowl of water to soften.  IMG_6223IMG_6224IMG_6225

2. Put cocoa in large bowl and add egg yolks and sugar. IMG_6226 IMG_6227 IMG_6228Mix while adding 4 TBsp of warm milk. IMG_6230 IMG_6231When blended, add rest of the milk and whisk thoroughly. Add softened gelatine and mix until the gelatine has completely melted.IMG_6232 IMG_6233 IMG_6234

3. Pour preparation into a mold or dish and refrigerate for at least 8 hours.IMG_6234 IMG_6237 IMG_6240 IMG_6241

 

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