Hi, List,
I did promise a recipe, so I'm posting this dessert recipe from an
ancient issue of Gourmet magazine.... dated 1976.
Bavarois Turinoise (Chestnut Bavarian)
In a small dish sprinkle 1 1/2 Tablespoons of plain gelatin over 1/3 cup
cold water to soften for five minutes. In a mixing bowl combine 4 egg
yolks with 1 cup of sugar and beat the mixture until it forms a ribbon
when the beater is lifted. Add 1 cup of scalded milk in a stream,
stirring, transfer the custard to a heavy saucepan, and cook it over
moderate heat, stirring until it thickens and coats the spoon. Do not
let the custard come to a simmer. Remove the pan from the heat, stir in
the gelatin and 1 teaspoon of vanilla, and stir the custard until the
gelatin is completely dissolved. Add 1 cup of chestnut puree and 1/2
ounce of semisweet chocolate, melted (it helps to melt the chocolate in
a double boiler ahead of time) and stir the custard until it is smooth.
Strain the custard into a bowl and let it cool, stirring occaisonally,
until it is thick but do not let it set.
In a chilled bowl beat 1 1/2 cups heavy cream until it thickens, add 3
Tablespoons of brandy or dark run and continue to beat the cream until
it holds soft peaks. Stir one fourth of the whipped cream into the
chestnut mixture and fold in the remaining cream gently but thoroughly.
Rinse a 4 cup ornamental mold with cold water and oil it lightly with
sweet almond oil. Pour the Bavarian cream mixture into the mold, rap
the mold lightly on a hard surface to fill any spaces and chill
overnight. Run a sharp knife around the edge of the mold and dip the
mold in hot water briefly. Invert a chilled serving dish over the mold
and invert the Bavarian cream onto the dish. Pipe whipped cream
flavored with with brandy or dark rum and sweetned around the Barvarina
and garnish the dish with glaceed chestnuts. Sprinkle the Bavarian
cream with grated chocolate and serve it with chocolate sauce. Serves 8
Chocolate Sauce:
In the top of a double boiler set over hot water melt 8 ounces semisweet
chocolate, cut into small pieces, with 1/2 cup of strong coffee. Keep
the sauce warm over hot water until serving time. If the sauce becomes
too thick, add a little coffee, water or Cognac. Makes 1 1/2 cups.
This is the sort of recipe that I get all ingredients ready (and melted
if necessary) before going to work on it.
Personally, this is so rich, I make the Bavarian (we are having it
tomorrow night; it is chilling as I type) and just shave chocolate over
it. Sauce seems not necessary......truly!
(This would make a super New Year's Eve dessert as well)
for those waiting for the lasagne recipe, please be patient; my family
has forbidden me to type it until after the first of the year! LOL
Warm Wishes to all for a Happy, healthy and peaceful holiday! (And a
Happy first Birthday to Beth; having fond memories of last year as I can
sleep tonight! <G>)
Suze
--
Suze at Llawen Cavaliers
"...I have seen that in any great undertaking it is not enough for a man
to depend simply upon himself." -Isna Ia-wica
"Thought comes before speech" Luther Standing Bear
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