BAVAROISE VELVET CREAM

BAVAROISE VELVET CREAM

Materials

250 gr. fresh milk

250 gr. fresh cream

400 gr. fresh cream (whipped in a mixer until thick)

150 gr. Sugar

6 Egg yolks

1 Vanilla sachet

150 gr. Nuts (roasted and ground)

15 gr. Gelatin in sheets (3 sheets of 5 g or 6 of 2.5 g)

1 pinch of salt

Implementation

Put the milk and 250 g in a saucepan. cream (not on fire).

Add the nuts and vanilla. Mix well with a whisk.

Soak the gelatins in a bowl of cold water and set aside.

In another bowl, mix the yolks with the sugar and pour them into the pot with the milk, which you place on medium heat and stir constantly with a whisk.

As soon as the mixture reaches temperature and is steaming vigorously, remove it from the heat.

Add the gelatins drained from the water and mix well. Then add the thick milk cream, a pinch of salt and mix with a spatula, making circular movements.

Divide the mixture into individual glasses, which you place in the refrigerator for 6 hours, so that the creams thicken well.

Finally, take them out of the fridge, garnish them and serve.