Bavarois turinoise

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Photo: epicuriantime.com

Prep Time:
35 minutes
Cooking Time:
8 minutes
Servings:
10


  • For the Bavarois turinoise:
  •  Tags for<b>Bavarois turinoise
  • Tags for Bavarois turinoise
  • main ingredients:
  • chestnut Pageturner Cookbook
  • eggs Pageturner Cookbook
  • Pageturner Cookbook
  • chocolate Pageturner Cookbook
  • cream Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Winter Pageturner Cookbook
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    Ingredients

    • 1 envelope unflavored gelatin
      2 tablespoons cold water
      1 cup sugar
      4 egg yolks
      1 cup scalded milk
      1 teaspoon vanilla
      1 cup chestnut puree
      1 ounce melted semi-sweet chocolate
      1 1/2 cups heavy cream
      3 tablespoons dark rum or brandy

    Directions

    Dissolve gelatin in cold water. In an electric mixer, cream sugar and egg yolks. Slowly pour and whisk the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon, about 5 to 8 minutes. Do not allow to boil. Stir in the gelatin. Strain into a bowl. Cool mixture.
    Mix in the vanilla, chestnut puree, and melted chocolate.Whip the heavy cream to a medium peak. Fold in the cool custard. Mix in the rum or brandy. Pour in a decorative mold. Refrigerate for 2 hours. Unmold and decorate with whipped cream flavored with rum and glazed chestnuts.

    Country cuisine Ecookbook(s) showing the recipe Bavarois turinoise:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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