60 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Basic syrup 0.013 l
Black chocolate curls 0.005 kg
Sterilised milk 0.325 l
Sugar 0.065 kg
Creamed corn 0.003 kg
Pasteurised egg yolk 0.039 kg
Black coating 0.024 kg
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • Hydrate the gelatine in cold water and set aside.
  • Beat the cream and keep it in the freezer.
  • Prepare a basic English cream, add the hot black coating, and melt the gelatine. Reduce the temperature to 27-33º C.
  • Once it has reached the required temperature, fold in the cream previously beaten using a spatula.
  • Once everything is mixed, pour the mixture into moulds and place them in the freezer to set.
  • Once set, take the bavaroise out from the freezer and place on a génoise sponge cake and soak. Turn the mould over and remove the bavaroise.
  • Place on a plate with the strawberry coulis.
Nutritional information (1 portion)
Fiber 0.89 g
Saturates 9.12 g
Monounsaturated fatty acids 5.1 g
Polyunsaturated fatty acids 0.94 g
Cholesterol 179.09 mg
Calcium 113.59 mg
Iron 1.81 mg
Zinc 0.94 mg
Vitamin A 163.37 ug
Vitamin C 1.17 g
Folic acid 22.51 ug
Salt (Sodium) 133.02 mg
Sugars 29.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.