For the Bavarian Cream: |
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The Perfect Purée flavor of choice (flavor to taste) |
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1 oz. gelatin |
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8 oz. water |
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1 qt. heavy cream |
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1 qt. Vanilla Sauce |
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Method for the Bavarian Cream: |
1. |
Prepare Vanilla Sauce and set as ide to cool (recipe below). |
2. |
Place gelatin in a small stainless steel bowl and add the water. Let stand for 15 minutes or until gelatin has fully bloomed. |
3. |
Melt the bloomed gelatin slowly over a hot water bath to 105°F – 110°F. |
4. |
Whip the cream to soft peaks and hold, covered in refrigeration. |
5. |
Combine Vanilla Sauce and The Perfect Purée flavor of choice. |
6. |
Taste and adjust the amount used for The Perfect Purée. |
7. |
Combine the flavored Vanilla Sauce and the gelatin. |
8. |
Stir over an ice water bath to 75°F. |
9. |
Fold in the whipped cream. |
10. |
Pour immediately into prepared molds. |
11. |
Refrigerate or freeze until set. |
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For the Vanilla Sauce: |
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1 pt. milk |
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1 pt. heavy cream |
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1 vanilla bean or 1 tbsp. vanilla extract |
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8 oz. sugar |
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9 oz. egg yolks |
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Method for the Vanilla Sauce: |
1. |
Bring milk, heavey cream, vanilla and ½ of the sugar to a boil. |
2. |
Combine eggs and rest of sugar and temper this mixture in the heated cream mixture. |
3. |
Slowly heat to 180°F. |
4. |
Strain and place mixture into an ice bath to quickly cool. |