Thursday, December 11, 2008

Chocolate Bavarois

Serves: 4


1 1/2 cups milk
3 egg yolks
1/2 cup caster sugar
3 teaspoons gelatin
1/4 cup water
1/2 pint (300 ml) thickened cream
2 ounces (60 g) dark chocolate, chopped
2 tablespoons Tia Maria
2 teaspoons vanilla essence
Strawberry Coulis:
8 ounces/250 g/1 punnet strawberries
Icing sugar to taste

Microwave Method:

1. Heat milk for 2 minutes on HIGH.
2. Cream egg and sugar until light in color.
3. Add hot milk to egg mixture while whisking gently. Cook for 3-4 minutes on medium, stirring occasionally.
4. Mix gelatin and water together. Heat for 20-30 seconds on HIGH. Pour into custard mixture while whisking gently. Refrigerate for half an hour.
5. Whip cream and fold into custard.
6. Melt chocolate with Tia Maria and vanilla essence for 1 minute on HIGH. Swirl through custard mixture. Pour into lightly oiled molds. Refrigerate until set. Turn out onto serving plates. Serve with coulis.

Strawberry Coulis:

1. Puree fruit in blender or food processor, add icing sugar to taste.

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