Bavaroise
Instructions
Boil the milk with the sugar and leave aside a glass of cold milk.
In A double boiler melt the gelatine.
Beat with Whisk egg yolks, cornflour and vanilla.
Combine and mix cold milk, hot and place one on the fire, stirring without boil.
Let cool in a bowl, stirring occasionally.
Gently mix the mascarpone cream.
Pour all into a buttered mould and leave in the fridge for 5 hours.
Ingredients and dosing for 4 persons
- 250 g of mascarpone
- 25 g of isinglass
- 50 cl of milk
- 250 g of sugar
- 1 teaspoon of potato starch
- 6 egg yolks
- 1 sachet of vanilla
- Butter for the mould