Category: Dessert

Bavarois Nutella

Natalie Hanson

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.

Bavarois au cafe

Natalie Hanson

2 cups of milk & 1 tsp of vanilla
4 egg yolks
1/3 cup of sugar
2 envelopes of gelatin softened in 1/4 cup of water
3 tsp instant coffee & 1 sugar dissolved in 1/4 cup water
1 pint of cream whipped with 4 Tbsp confectioners’ sugar 

  • Scald the milk and vanilla
  • In a medium bowl, beat the egg yolks and sugar until light, gradually add the hot milk to this mixture
  • Pour back into casserole and cook over medium heat, stir constantly until it coats the spoon.
  • Remove from heat and add the gelatine.
  • Add the instant coffee.
  • Fold in the whipping cream gently.
  • Rinse a 4 cup mold with cold water and put in the mixture.
  • Put the mold into the refrigerator and chill thoroughly before unmolding.
  • Decorate with some whipping cream.

Bavarois à l’orange

Natalie Hanson

A flavorful, light, creamy and sinful dessert made with a crême anglaise, gelatine, beaten egg whites, and cream.

For 8 to 10 people (use an 8 cups cylindrical mold).

2 large oranges
1 good 1/2 cup of strained orange juice
1-1/2 Tbsp of gelatine
7 egg yolks
1 cup of sugar
2 tsp of cornstarch
1-1/2 cups of milk
 5 egg whites & pinch of salt
1 Tbsp of sugar
 1/2 cup of whipping cream
2 Tbsp of orange liqueur like Cointreau or Grand Marnier
Peeled orange segments sprinkled with orange liqueur and sugar

  • Grate the skins of the oranges (only the orange part) into a mixing bowl.
  • Squeeze the juice of the oranges into a measuring cup.
  • Sprinkle the gelatine on top.
  • Separate 7 eggs.
  • Put away 2 of the egg whites. Reserve the others.
  • Boil the milk.
  • In the meantime add the egg yolks to the mixing bowl with the grated orange skins.
  • Gradually beat in the sugar and continue beating until it forms the ribbon (pale yellow).
  • Beat in the cornstarch.
  • Beat the milk in slowly.
  • Pour into a saucepan and set over moderate heat.
  • Stir with a wooden spoon until custard is thick enough to coat the spoon.
  • Be careful not to boil. Remove from the heat and add the orange and gelatine mixture. Mix well.
  • Put the mixture into a large bowl.
  • Beat the egg whites with the salt until soft peaks are formed.
  • Sprinkle on the sugar and beat until stiff peaks are formed.
  • With a spatula fold the egg whites into the warm custard.
  • Set over ice.
  • Fold delicately with the spatula while the mixture is cooling.
  • Beat the chilled whipping cream and fold in the mixture.
  • Add the orange liqueur.
  • Rinse mold in cold water and shake out excess.
  • Put the bavarian cream into it and set for at least 3 or 4 hours.
  • Unmold and decorate with the orange segments.

Cookie dough dip

Natalie Hanson

Ingredients

8 ounce package of cream cheese
1/2 Cup of butter
1 Cup of powdered sugar
2 Tbsp brown sugar
1-1/2 tsp of vanilla extract
1 Cup of chocolate chips
1 Cup of toffee bits

Directions

  • First beat together the cream cheese and better
  • Add remaining ingredients and mix well

Raspberry coulis

Natalie Hanson

This tart, vibrantly-colored sauce makes a delicious topping for cheesecake, ice cream, and other desserts.  Excess can be put in the freezer and thawed as needed.

1 package of frozen raspberries
1 lemon
slightly less than 1/2 cup sugar

  • Pull raspberries from the freezer and allow to thaw slowly.
  • Put raspberries in a strainer over a bowl, and use a spatula to force fruit pulp through the strainer.
  • Discard seeds.
  • Repeat as needed until all raspberries have been strained.
  • Squeeze and strain the lemon, combine lemon juice with raspberry pulp.
  • Put raspberry mixture in the food processor and blend.
  • Add sugar to taste.

Drizzle over the dessert of your choice!