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Chestnut Rum Bavarois

Party.Freak's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Egg yolks 4
  Sugar 1 Tablespoon
  Gelatin 3 Teaspoon
  Water 2 Tablespoon
  Rum 1 Tablespoon
  Chestnut spread 250 Gram
  Thick cream 300 Milliliter
For chocolate sauce
  Dark chocolate 2 Ounce (60 Gram)
  Rum 1 Teaspoon
  Thick cream 1⁄3 Cup (5.33 tbs)
Directions

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.
Cool slightly.
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.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Freezed
Ingredient: 
Vegetable

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