CookEat Recipe
Chocolate Bavarois
A moulded chocolate-and-vanilla milk custard set with leaf gelatine and lightened with plain whipped cream.
Method
Steps
Step 1
Measure the full ounce of dry edible leaf gelatine and soak it in cold potable water for about five minutes until softened, then lift out and squeeze off excess water. Put the pint of pasteurized milk, teaspoon of vanilla essence and two ounces of grated chocolate in a saucepan. Heat, stirring, just until the milk comes to a boil and the chocolate is melted.
Step 2
In another saucepan mix the three pasteurized egg yolk equivalents with the three ounces of fine sugar. Gradually whisk in the hot chocolate milk. Stir gently over low heat for about five minutes, until the custard lightly coats the spoon, without boiling or curdling.
Step 3
Remove from the direct heat. Add all the softened and squeezed leaf gelatine and stir until thoroughly dissolved. Keep the mixture warm enough to dissolve the leaves without boiling, then pass it through a fine conical strainer into a clean food-safe metal bowl.
Step 4
Set the bowl over an external ice bath and stir briskly until the mixture begins to thicken but remains foldable. Gently fold in two gills of chilled plain unsweetened whipped cream, measured after whipping, for about one minute. Keep bath water out of the food.
Step 5
Pour into a clean jelly mould and cover tightly. Pack the covered mould in an external tub of broken ice and rock salt for about two hours, keeping the lid sealed and checking until the pudding is firm enough to unmould. Keep the dessert cold at 40°F (4°C) or below until serving.
Step 6
Remove and wipe the mould. Briefly dip its outside in water only as needed to release it, checking before the one-minute mark so the edges do not melt. Unmould onto a cold dish with a clean food-safe folded napkin and serve promptly.
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