OK Olive Garden has this desert I have had this at other resturants. It is usually a large glass of stawberries with red raspberries and some blue berries. On top is this wonderful creamy stuff... Anyone know what this is or have a recipe for it? Please Cathy
"Susan A. Schlenger" wrote: > 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 > > ========================================================= > "Magic Commands": > to stop receiving mail for awhile, click here and send the email: > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL > to start it up gain click here: > mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL > > E-mail [EMAIL PROTECTED] for assistance. > Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html > > All e-mail sent through CKCS-L is Copyright 1999 by its original author. -- http://www.FlyingColorsCavaliers.com ========================================================= "Magic Commands": to stop receiving mail for awhile, click here and send the email: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL to start it up gain click here: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL E-mail [EMAIL PROTECTED] for assistance. Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html All e-mail sent through CKCS-L is Copyright 1999 by its original author.
