The bavarian madi
Instructions
Place egg yolks in a saucepan, add the sugar and mix with a whisk until they are swollen and white.
Add the starch and warm milk, a little at a time.
Cook the cream in a double boiler (it should not boil), stirring continuously with a wooden spoon.
Soak isinglass in cold water, wring it out and add it, out of the fire, ramming cream with a whisk.
Let cool the cream stirring occasionally.
Add the crumbled Brown and add half of the cream that you have mounted.
Grease with oil of almonds a Bavarian mould, pour the mixture and place in refrigerator to harden for at least 3 hours.
Put the Bavarian and sprinkle with the remaining whipped cream is made by flare and down the Browns.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 4 tablespoons of sugar
- 1 teaspoon of potato starch
- 4 sheets of isinglass
- 200 g of crumbled brown
- 6 whole brown
- Sweet almond oil
- 30 cl of milk
- 500 G = = Cream