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LOCATION: Recipes >> Desserts Pudding >> White Choc Bavarian 02

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White Chocolate Bavarian Cream
6 to 8 servings

8 oz. good-quality milk chocolate, finely chopped
1 oz. good-quality unsweetened chocolate, finely chopped
salt
1/3 cup plus 1 Tbsp. hot water

6 ozs. best-quality white chocolate, finely chopped
1 1/2 cups heavy cream, divided
1 Tbsp. unflavored gelatin
1/4 cup cold water
5 large egg yolks
1/4 cup plus 2 Tbsp. sugar
1 1/2 cups whole milk
2 tsp. vanilla
ice water

Combine finely chopped chocolates and salt in heatproof medium
bowl. Set over very warm water on low heat (water should not touch
bottom of bowl); stir frequently until melted and smooth. Remove
from heat and warm water. All at once, add 1/3 cup plus 1 Tbsp.
hot water. Whisk well to combine ingredients; sauce should be
perfectly smooth (if it isn't, process in food processor fitted
with steel blade just until any lumps are gone). Cool to room
temperature before serving; store airtight at room temperature.
Note that this sauce can be made up to several days in advance,
though it may be necessary to thin it with a little warm water to
a thick pouring consistency before serving.

About 1-1/4 cups sauce

Lightly oil a five-cup mold with tasteless vegetable oil and set
it aside. Chill a medium bowl and the beater(s) from a hand-held
electric mixer.

Place chopped white chocolate into small heatproof bowl. Heat 1/2
cup heavy cream (reserve remainder) in small saucepan over low
heat, stirring occasionally, until very hot. Pour about half of
hot cream over chocolate. Place this mixture over warm water on
low heat (water should not touch bottom of bowl); stir often until
melted and smooth. Gradually whisk in the rest of the heated cream;
set aside near stovetop. Note: White chocolate is often stubborn
about melting. If you cannot get this mixture smooth, turn it into
a food processor fitted with a steel blade. Cover to keep warm,
but do not process yet.


In small cup, sprinkle gelatin over cold water. Stir to combine.
Set aside near stovetop.

In medium heatproof bowl, combine egg yolks, sugar, and about 1/4
cup milk (reserve remainder). By hand, beat to combine. In small,
heavy-bottomed saucepan, place remaining milk. Heat over low heat,
stirring often, until very hot. Gradually, stirring constantly,
add hot milk to egg mixture. Turn this custard back into the small
saucepan. Cook over medium heat, stirring constantly, until custard
reaches a temperature of 172 degrees F on a candy thermometer.
Immediately remove from heat!

If your white chocolate mixture is in the food processor, process
it now, just until there are no lumps remaining. Add the white
chocolate mixture to the cooked custard and stir it in thoroughly
(make sure to scrape the sides of the pot). Add soaked gelatin and
stir in until gelatin grains are dissolved (it's easier to see this
if you use a metal spoon for stirring). Strain through a fine
strainer into a large, nonreactive metal bowl.

You'll need another bowl or frying pan, which should be larger in
diameter but not deeper than the bowl with the white chocolate
mixture in it. Partially fill this larger-diameter bowl with ice
and cold water, and set the bowl of white chocolate custard into
the ice and water. BE CAREFUL!! You don't want to get any of the
ice-and-water into the white chocolate custard! Gently whisk the
custard occasionally. After 10 to 15 minutes, when the custard
begins to thicken, whisk a bit more frequently until it is about
the consistency of raw egg whites. Do not let the custard set now.
While the custard cools, check your mold. I usually need to even
out the light coating of oil I've given mine, as the oil tends to
bead up. Do this if required.

When the white chocolate custard is of the right consistency, whisk
well and remove from ice-and-water. In chilled medium bowl with
chilled beater(s), beat the remaining 1 cup heavy cream at high
speed just until it holds a soft shape (this is before soft peak
stage). Whisk cooled custard once more to loosen, then quickly
but gently and thoroughly fold in the cream. Don't handle any more
than necessary. Mixture will be thin at this point--OK. Quickly
pour into oiled mold; spread evenly. With a toothpick, prick any
large air bubbles. Place Bavarian Cream in refrigerator. Chill at
least 4 hours before serving, covering tightly after an hour or
two.

Have ready a container of hot water. Your mold must be able to fit
entirely into this container, but the container must not be deeper
than the mold.

Gently loosen Bavarian Cream from sides of mold (I use a plastic
knife). Dip mold into hot water for a count of 10; the hot water
should come almost all the way up the sides of the mold, but be
careful not to get any hot water into the Bavarian Cream. Quickly
dry the bottom and sides of the mold with a dish towel. Turn serving
plate upside down on top of Bavarian Cream. Holding plate and mold
together, invert. The Bavarian Cream should slide out of the mold.
If it doesn't, re-invert and dip mold into hot water a few seconds
longer, then proceed as above. Serve with milk chocolate sauce and
fresh berries.

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