Rum Bavarois with Fresh Cherry Sauce
|For bavarois (makes one)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Vanilla bean||1 , split lengthwise|
|Egg yolks||12 Large|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||8 Teaspoon|
|Heavy cream||2 1⁄2 Cup (40 tbs)|
|Dark rum||3 Tablespoon|
|For cherry sauce|
|Dark cherries||3 Pound, pitted and thawed if frozen|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Dark cherries||1 Pound (Fresh, With Stalks Left On)|
Allow to soak for a few minutes until the gelatin swells and turns opaque.
Add the softened gelatin to the hot custard, and stir well until completely dissolved.
Allow the custard to cool until it is only just cold—do not allow it to set.
Stir the custard frequently while it is cooling to prevent a skin from forming.
Whip the cream with the rum until it will hold soft peaks.
Carefully fold the cream and the custard together, until no trace of white remains.
Pour the custard mixture into a 5-pint ring mold or angel cake pan.
Cover the mold with plastic wrap to prevent the delicately flavored bavarois from absorbing flavors from other foods and refrigerate until set.
Make three more bavarois in the same way.
To make the cherry sauce, put 1 lb of the cherries into a saucepan with 1 1/4 cups of water and the sugar.
Cover and cook gently for about 30 minutes, until the cherries are very soft.
Puree the cooked cherries and their juice in a blender or food processor.
Strain the puree through a nylon sieve into a clean saucepan.
Dissolve the arrowroot in 4 tablespoons of cold water and stir it into the cherry puree.
Bring to a boil, stirring all the time until the sauce thickens and clears.
Reduce the heat and cook gently for about 3 minutes, stirring constantly.
Stir the remaining cherries into the sauce and cook for about 10 minutes longer until they are only just soft. (If using frozen cherries, remove the sauce from the heat and stir in the cherries—there is no need for further cooking.)
Pour the cherry sauce into a large bowl and stir in the kirsch.
Cover the surface of the sauce with plastic wrap to prevent a skin forming.
Allow to cool, then refrigerate until quite cold.
To unmold the bavarois, dip the molds, one at a time, up to the rim in very hot water for 5 seconds.
Remove from the water and dry the mold.
Place a flat serving plate on top of the mold, then invert the mold and the plate together.
Holding the plate and mold firmly together, shake sharply to free the bavarois.
Carefully lift off the mold.
Whip the cream for the decoration with the vanilla extract and sugar until it is thick but not buttery.
Put the cream into a pastry bag fitted with a medium-size star tube.
Pipe cream around the base of each bavarois, then decorate with cherries.
Keep refrigerated until serving.