 | Banana Bavarian Cream32 oz. 20 minutes David Katz, Consulting Chef |
| • | 6 oz. The Perfect Purée Banana Puree, thawed |
| • | 8 egg yolks (2/3 cup) |
| • | 4 oz. sugar |
| • | 2 tbsp. gelatin powder |
| • | 4 oz. cold water |
| • | 16 oz. milk |
| • | 1 tsp. vanilla extract |
| • | 2 cups heavy cream |
| Method: | |
| 1. | In a mixer with the whip attachment, whip yolks and sugar until they become light and fluffy. Add Banana puree to running mixer. Set mixture aside. |
| 2. | Sprinkle gelatin over cold water and set aside. |
| 3. | In a saucepan, bring milk just to the scalding point. Add milk to the banana/yolk mixture, whipping constantly. Return mixture to heat and bring just to the scalding point. Remove from heat and allow to cool, stirring occasionally. |
| 4. | Gradually stir in dissolved gelatin into egg/milk mixture until incorporated. |
| 5. | Whip room temperature heavy cream to soft peaks. Stir vanilla into cooling custard, then add the whipped cream, stirring constantly until it has fully incorporated. |
| Serving Suggestion: | |
| Use this Banana Bavarian cream to fill molds and pastries. This Bavarian is particularly well matched with semisweet chocolate. | |