Elegant Coconut Bavarian Cream Recipes

ALICE B. TOKLAS'S BAVARIAN CREAM

Steps:

• Heat the milk and the cloves in a saucepan over low heat until hot.
• Combine the egg yolks and sugar in a bowl and beat until lemon colored. Slowly beat in the warm milk and cloves, and place in the top of a double boiler over simmering water. Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes. Remove from heat, strain into a mixing bowl and let cool slightly.
• Meanwhile, place the gelatin in a small dish and add 1 1/84 cup cold water. Set aside to let it ''sponge,'' about 5 minutes. Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled. (For rapid cooling, place the bowl of custard in a larger bowl of ice water.)
• Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray. Place heavy cream in a deep bowl and whip until peaks are firm but not stiff. Fold the lemon zest and then the whipped cream into the custard. Pour into the prepared mold and refrigerate until firm.
• When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction. Invert onto a serving dish and remove the mold. Surround with fruit.

CREME FRAICHE COCONUT BAVARIANS

Steps:

• Combine gelatin with 4 tablespoons coconut milk to bloom.
• Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat.
• Whisk sugar and egg yolks well.
• Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking.
• Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes.
• Remove from heat and add gelatin.
• Pour entire mixture into a bowl and refrigerate until mixture begins to gel.
• In a separate bowl whip Alouette Cuisine Crème Fraiche to a soft peak.
• When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crème Fraiche and immediately pour into your desired molds.
• Refrigerate overnight.
• To serve, remove from mold and cover the Bavarians with the shredded coconut.
• Visit http://tintin.consumer.alouettecheese.com/recipes/#creme-fraiche-coconut-bavarians.

BUDDY'S MAPLE MASCARPONE CREAM

Steps:

• Whisk egg whites in a stand mixer fitted with a wire whisk attachment until soft peaks form. Set aside in another bowl.
• Beat egg yolks and sugar together in the bowl using the paddle attachment until smooth and pale. Add maple syrup and beat until fully combined. Slowly mix in mascarpone cheese. Fold in egg whites.
• Keep in the refrigerator for up to 48 hours, loosely covered with plastic wrap. Cream may begin to separate after 24 hours. Gently stir before serving.