Vanilla Bavarian Cream
|Milk||1 1⁄2 Cup (24 tbs)|
|Castor sugar||1 Cup (16 tbs)|
|Gelatin||1 Tablespoon, softened in 1/4 cup cold water|
|Cream||1⁄2 Cup (8 tbs)|
|Strawberries/Other fruit / grated chocolate / toasted almonds||4 Ounce|
|Raspberry sauce||4 Tablespoon (To Serve)|
Scald milk and cool. Beat egg yolks with sugar and salt until thick and lemon colored. Place in a heavy saucepan with milk and stir over low heat until mixture coats spoon. Add softened gelatine, stir until dissolved, then add vanilla. Cool, then chill until mixture is beginning to set. Whip cream until stiff and fold in. Pour into a 6-cup mould rinsed with cold water or 6 individual moulds and chill for at least 5 hours. Unmould carefully on to a chilled plate. Decorate as desired and serve with a fruit sauce. Serves 6.
CHOCOLA TE BA VARIAN CREAM: Add 60g chocolate, roughly chopped, to the hot milk and stir until melted, then proceed with recipe. ORANGE BA VARIAN CREAM: Add grated rind of 1 orange to the hot milk, then proceed with recipe.
GINGER BA VARIAN CREAM: Add 2 tablespoons finely chopped ginger in syrup to the hot milk, then proceed with recipe.
RASPBERRYSA UCE: Gently heat 250g raspberries â€” fresh or frozen â€” with 1/2 cup sugar and juice of half a lemon, lightly mashing the fruit, puree in a blender then push through a sieve. A strawberry sauce may be made the same way.