Chocolate Bavarian Cream

Ingredients

• 1.250 ml milk, scalded
• 2.4 egg yolks
• 3.125 ml sugar
• 4.15 ml gelatine powder, softened in cold water
• 5.60 gram dark chocolate, melted
• 6.250 ml heavy cream, whipped
• 7.5 ml vanilla essence
• 8.30 ml Drambuie or whiskey, optional alternative to vanilla

Method

1. 1.Scald the cup milk.
2. 2.Beat the egg yolks with the sugar until thick and pale-yellow.
3. 3.Pour the scalded milk gradually into the egg mixture, beating constantly.
4. 4.Cook the mixture in the top of a double boiler over simmering water, stirring all the time, until mixture is smooth and thick.
5. 5.Soften the gelatine in cold water. Dissolve over hot water.
6. 6.Melt the chocolate and add to the gelatine.
7. 7.Whip the cream and fold into the custard mixture.
8. 8.Mix in the gelatine mixture.
9. 9.Flavour as desired (vanilla or Drambuie/whiskey).
10. 10.Pour into a mould which has been rinsed out with water mixed with a tablespoon of oil.
11. 11.Chill until firm.
12. 12.Turn out on a platter and decorate.
13. 13.Chocolate leaves make a pretty and edible decoration — see Chocolate Leaves recipe.

Notes

• P.S. The Bavarian Cream is not a big dessert but it is rich.
• Flavour with vanilla essence OR Drambuie/whiskey — not both.
• See the Whiskey Cream recipe as an accompanying sauce.