Bavarian cream or simply bavaroise is a cold dessert of pastry that usually gelatin, custard, and whipped. This sweet is a Swiss invention, but it is sometimes attributed to Marie-Antoine Carême. Here we teach you how to make a lemon and coconut bavarois.
Option 1: Bavarois of coconut and lemon
Ingredients:
- The juice of 1 lemon
- 200 g sugar
- 6 leaves of gelatine
- 1 tin of evaporated milk
- 6 eggs
- 1 tablespoon brandy
- 2 tablespoons grated lemon peel
- 50 g of grated coconut
Procedure:
- Put to soak the leaves of gelatine in cold water. When they are hydrated, drain and reserve.
- Beat in a saucepan the yolks and the sugar until they become white and increase their volume.
- Add the brandy, lemon zest and beat.
- Add hot milk and place the saucepan to the bath Maria. Stir constantly until the cream thickens.
- Slightly heat the lemon juice and undo the hydrated leaves of gelatine in it. Add to the cream.
- Beat the whites to snow (until you can give return to the Bowl while whites fall) and incorporate them into the cream stirring with outflanking so as not lose air.
- Pour the mixture into a previously greased and let stand in the refrigerator for 6 to 8 hours.
- Brown coconut in a frying pan without stirring it.
- Unmold the cake on a platter, garnish with whipped cream, coconut and serve.
Option 2: coconut Bavarois
Ingredients:
- 750 ml of milk
- 150 g of grated coconut
- 10 sheets of gelatin
- 6 egg yolks
- 150 g sugar
- 500 ml of liquid cream to mount
- Colors (optional) chocolate vermicelli
Procedure:
- Immerse the leaves of gelatine in a bowl of water cold so tender and they hydrate.
- Bring to a boil 500 ml of milk with care that is not out. Turn off the heat and add the grated coconut. Mix well, cover and leave to cool.
- Separately, beat the egg yolks with the sugar until a thin foam. Strain the milk mixture and coconut by pressing to obtain the maximum volume of liquid.
- Measure the liquid retrieved and add the rest of the milk to recover the 500 ml. add milk to the egg yolks and sugar mixture slowly and stirring constantly.
- Put the mixture obtained in a saucepan over low heat, until it begins to thicken without stirring at any time, since the bottom can burn very easily.
- Remove from heat, add the drained gelatine and stir well so that it integrates.
- Leave to cool.
- Assemble the cream and incorporate it into the already cold cream with outflanking.
- Pour the mixture into a previously greased and let cool until set.
- Carefully unmold and decorate with colors noodles before serving.
Option 3: Bavarois of coconut and lemon
Ingredients:
- 2 cups of cream
- 1 cup of icing sugar
- 1 cup coconut milk
- 3 tablespoons gelatin
- 1 cup hot water
- 1 tablespoon of lemon juice
- Coconut toast to taste
Procedure:
- Place the cream and sugar icing in a pot over medium heat and bring to a boil carefully that not come out of the pan. Allow to cool slightly and add the coconut milk, stirring to mix well.
- Apart, sprinkle the gelatine over hot water, stir to dissolve and allow to cool.
- Add to cream mixture, stirring, gelatin and lemon juice.
- Pour mixture into a previously greased and refrigerate 4 hours until it takes consistency.
- Just before serving, remove from pan and sprinkle with toasted coconut.
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