Recipe Archives->Desserts Pudding->Chestnut Bavarian

Bavarois Creme de Marron
Serves 10

6 egg yolks
1 cup sugar
2 cups milk
vanilla essence
10g gelatine

250g can chestnut puree (if sweetened, lessen the sugar and omit vanilla)
600ml cream, whipped

1.5 blocks Toblerone chocolate
marrons glaces

5 egg yolks
3/4 cup sugar
1 3/4 cups milk
vanilla essence

Prepare 1 day ahead of serving.

To make the bavarois:  beat the egg yolks with sugar.  Bring the
milk to the boil, pour a little into the yolks, mixing well, and
pour it back int the saucepan.

Cook over a low heat, stirring constantly, until the custard coats
the back of the spoon.  Strain into a bowl and add vanilla essence
to taste.  Dissolve the gelatine in a little water and add it to
the mixture, stirring well.  Beat in the chestnut puree.  Set the
mixture aside to cool thoroughly.  Fold in the cream with a large
balloon whisk.  Lightly oil a pretty mould and pour in the bavarois.
Cover with plastic wrap and refrigerate overnight.

To prepare the garnish: place the chocolate in a bowl set over hot
water.  Let the chocolate just melt and stir it well to avoid melting
the nougat in the chocolate.  Dip the marrons in the chocolate and
place them on a cake cooler to harden.  Store the marrons in an
airtight container.

To make the creme anglaise: beat the egg yolks with sugar.  Bring
the milk to the boil and pour a little into the yolks, mixing well.
Pour the mixture back into the saucepan and cook slowly until the
custard coats the back of a spoon.  Strain into a bowl and leave
to cool.  Add vanilla essence to taste.  Cover and refrigerate.

To serve: turn the bavarois out onto a flat serving plate.  Spoon
creme anglaise around it, and garnish with chocolate coated marron
glaces.

Printable version: chestnut-bavarian.txt.