Serves 10 to 12 people.
A cooked custard, well dissolved gelatin, properly whipped cream, good flavoring and then the right blending of one element into the other at the right time are a requisite for this dessert. A true Bavarian cream will also have beaten egg whites.
2 cups of milk
4 egg yolks
vanilla (1 tsp or 1 bean)
1/3 cup of sugar
2 envelopes of gelatine softened in 1/4 cup of water
1/2 cup of nutella
1 pint of cream whipped with 4 Tbsp of confectioner’s sugar
- Scald the milk with the vanilla bean (or add the vanilla extract after scalding the milk)
- In a medium bowl, beat the egg yolks and sugar until it becomes light yellow.
- Slowly add the hot milk to this mixture.
- Pour back into the casserole and cook slowly over medium heat until it coats the spoon.
- Do not overheat or it will curdle.
- This is a crème anglaise.
- Remove from heat and add the gelatine.
- Add the Nutella.
- Strain and let cool in refrigerator but fold frequently while mixture is cooling.
- Whip the cream and add to the cooled mixture before it sets.
- Rinse a 4 cup mold with cold water and put in the mixture.
- Put in refrigerator and let cool thoroughly before unmolding.
- Decorate with some whipping cream (whip 1/4 cup of cream and put it in a pastry bag with a star nozzle).
A sauce made with 1/2 cup of Nutella and 1/2 cup of warm cream or milk can be spread on each plate before serving a slice of Bavarois on top of it.
