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Praline Bavarois

Western.Chefs's picture
Ingredients
  Milk 3⁄4 Pint
  Cold water 3 Tablespoon
  Gelatin 1⁄2 Ounce, powdered
  Powdered gelatin 1⁄2 Ounce (15 gram)
  Egg yolks 4
  Sugar 2 Ounce
  Castor sugar 2 Ounce (50 gram)
  Double cream 1⁄2 Pint
  Praline 2 Tablespoon (rounded)
Directions

GETTING READY
1) In a small teacup, measure the water, sprinkle in the gelatine and set aside to soak for 5 minutes.

MAKING
2) In a saucpen, measure the milk, set over low heat and allow to become quite hot.
3) In a basin, crack the egg yolks, add the sugar and, using a wooden spoon, beat the mixture until creamy and light.
4) Slowly stir in the hot milk, blend well and return the mixture to the saucepan.
5) Add the cake of soaked gelatine and stir over low heat, just long enough to dissolve the gelatine.
6) Remove the pan from heat, strain into a basin and set aside to cool.
7) When the mixture is cold and beginning to thicken, lightly whip the cream and fold quickly into the mixture, together with the praline.
8) Pour into a 1 1/2-pint (scant 1-litre) mould or six small individual moulds and chill until set firm.
9) When ready to serve, using a knife, loosen round the top edges of the mould.
10) Dip in hot water (hot as the hand can bear) for a few seconds and turn out.

SERVING
11) Serve the dish as dessert.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Party
Ingredient: 
Egg
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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