The bavarian browns (2)
Instructions
You heat the milk, then remove from heat.
Put in a casserole the four egg yolks with sugar and sbatteteli until they are swollen and foamy.
Join then the starch, stirring well, then dilute with hot milk slowly.
Now place the fire, in a water bath, the Pan and cook the mixture stirring constantly and keeping low flame until it starts to thicken, veiling the spoon.
Remove the custard from the heat and add the isinglass, which you put to soften in cold water and well squeezed, stirring until it is completely melted with the heat of the cream only; Let it cool.
Meanwhile, whip the cream and densely further shattered pieces of Brown.
When the cream is cold, unite before the Browns and then 2/3 of the cream, stirring gently.
Odorless oil grease a mould from Bavarian, pour the mixture and place in the freezer for about two hours.
Dip the form in a bowl of warm water (this will facilitate the extraction of sweet) turn the Bavarian on a platter sprinkle with: the Browns and with remaining sprigs of cream.
Ingredients and dosing for 6 persons
- 25 cl of milk
- 4 egg yolks
- 120 g of sugar
- 1 teaspoon of potato starch
- 4 sheets of isinglass
- 50 cl of cream
- 200 g of brown pieces
- To grease the mold:
- Odorless oil
- For garnishing:
- Some of marrons