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.