CHOCO-BERRY BAVARIAN CREAM
I found this recipe in one of my Hershey's chocolate recipes cookbooks a few years ago and made it for a friend's holiday party. *This picture is from the Hershey's website (I unfortunately didn't take a picture when I made it, but will do so when I make it again...maybe for this Christmas).
Provided by S I
Categories Other Desserts
Number Of Ingredients 9
Steps:
- 1. Lightly oil 5 or 6 cup mold; set aside. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; set aside. Refrigerate drained berries.
- 2. Stir together sugar, small chocolate chips and 1/2 cup milk in medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved.
- 3. Remove from heat; stir in remaining milk and vanilla. Pour into large bowl; refrigerate, stirring ocasionally, until mixture mounds when dropped from spoon.
- 4. Beat whipping cream until stiff; fold into chocolate mixture. Pour into prepared mold; refrigerate until firm. Unmold; garnish with STRAWBERRY CREAM and fresh strawberries, if desired
- 5. STRAWBERRY CREAM: Mash or puree reserved strawberries from Bavarian cream recipe to equal 1/2 cup. Beat 1cup (1/2 pt.) cold whipping cream amd 1 teaspoon vanilla extract until stiff. Fold in strawberry puree and 2 to 3 drops red food color. Makes about 2 cups of topping.
CHOCOLATE BAVARIAN CREAM
Steps:
- Add heavy cream to a bowl and whisk until soft peaks form.
- Place Kirschwasser or water to a small heat proof bowl and sprinkle gelatin evenly over the surface. Set aside and allow to sit for 5-10 minutes to bloom.
- Add the egg yolks with powdered sugar, salt and vanilla extract to a heat proof bowl and beat until light and fluffy.
- Add about 1-inch of water to a saucepan, that is smaller than your mixing bowl, and bring the water to a light simmer but avoid boiling.
- Place your egg yolk mixture on top and heat to a minimum of 140 F while whisking constantly.
- Chop the chocolate and add it into a heat proof bowl. Place the bowl for 20-30 seconds into the microwave. Stir and place in 15 seconds increments into the microwave until melted.
- Place the gelatin for 15 seconds into the microwave to melt. Mix well, then add to the chocolate and combine.
- Add half of the chocolate to the egg mixture and mix well. Then add the remaining chocolate and mix well again.
- Mix in about 1/3 of the whipped cream and then add fold in the remaining whipped cream in two increments.
- Fill the Bavarian cream into small desert glasses or a bowl and allow to sit refrigerated for at least 2 hours or overnight.
Nutrition Facts : ServingSize 1 Portion, Calories 434 kcal, Carbohydrate 20 g, Protein 7 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 252 mg, Sodium 31 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 11 g
BAVARIAN CREAM
Make and share this Bavarian Cream recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
- On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
- Cook and stir 2-3 minute.
- Stir a little of the hot mixture into egg yolk.
- Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
- STIRRING CONSTANTLY.
- Add vanilla.
- cover entire surface with plastic wrap or waxed paper.
- Cool.
- beat smooth.
- Fold in whipped cream.
SEMISWEET CHOCOLATE BAVARIAN CREAM
This is so good! The semi-sweet chocolate flavor leaves milk chocolate at the gate! Seriously, it will become a family favorite. It's fairly easy to make, and you will really love the flavor.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
- Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
- Put the milk into a saucepan and bring just to a boil.
- *Gradually whisk the hot milk into the yolks.
- Then return the mixture into the saucepan.
- Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
- Melt the chocolate in a microwave.
- Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
- Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
- While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
- Oil a mold with almond oil.
- Gently fold the cream into the custard and pour into the oiled mold.
- To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
- Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
- *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.
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