Bavarian cream with plums
Instructions
Prepare the dough.
Put soaked the leaves of gelatine in cold water.
Let the prunes soaked in red wine for about 20 minutes.
Roll out the pasta genovese disc and place on the bottom of a mold made of porcelain or a baking dish making it go back on board.
Drain the prunes and put 5 or 6 to bath in glass of brandy.
Distributed part of those which remain on the bottom of the mold and part allineatele standing around the circumference of the rim.
Prepare the custard.
Pour into a bowl.
Drain the sheets of isinglass, strizzateli and let them dissolve in cream.
Let it cool and then with great delicacy as you add the whipped cream.
Pour the mixture into the mold, taking care not to move the plums.
Put the bowl in the refrigerator for at least 2 hours.
Put the flat on sweet Bavarian cream shortly before serving.
Sprinkle with plums well drained.
Ingredients and dosing for 6 persons
- Pasta genovese
- Crème anglaise
- 400 g of pitted prunes
- 400 g of whipped
- 100 cl of red wine
- 1 glass of brandy
- 2 sheets of isinglass