Chestnut Rum Bavarois
|Milk||1 Cup (16 tbs)|
|Chestnut spread||250 Gram|
|Thick cream||300 Milliliter|
|For chocolate sauce|
|Dark chocolate||2 Ounce (60 Gram)|
|Thick cream||1⁄3 Cup (5.33 tbs)|
Heat milk in pan until warmed.
Beat egg yolks and sugar until thick and pale in color.
Add milk to egg mixture and mix well; return mixture to saucepan.
Whisk mixture over low heat until thickened; do not boil.
Sprinkle gelatine over water, dissolve over hot water.
Add gelatine to custard mixture.
Add chestnut spread and rum to custard mixture, mix well.
Allow mixture to cool.
Whip half the cream until soft peaks form, combine custard with whipped cream, mix well.
Reserve remaining cream for decoration.
Lightly oil four individual moulds of 3/4 cup capacity, fill moulds with chestnut mixture.
Refrigerate several hours or overnight.
Turn on to serving plates, decorate with remaining whipped cream and strawberries, if desired.
Spoon Chocolate Sauce around base of each dessert.
Serving size: Complete recipe
Calories 2710 Calories from Fat 1602
% Daily Value*
Total Fat 181 g278.9%
Saturated Fat 108 g539.9%
Trans Fat 0.1 g
Cholesterol 1288.1 mg429.4%
Sodium 306.8 mg12.8%
Total Carbohydrates 221 g73.7%
Dietary Fiber 4 g15.9%
Sugars 201.3 g
Protein 40 g80.4%
Vitamin A 134.2% Vitamin C 3.8%
Calcium 62% Iron 36.4%
*Based on a 2000 Calorie diet