Chocolate Bavarian cream (2)
Instructions
Dissolve the gelatine in warm water, when is cold move to colander.
Beat the egg yolks with sugar until the mixture fluffy.
Join, little by little, the boiling milk you add the stick of vanilla.
Cook the cream over low heat for 10 minutes, add the melted chocolate in a little milk.
Remove the Pan from heat, add to the mixture the isinglass and, when it is cold, the whipped cream.
Pour into a mold wet with cold water.
Keep in the refrigerator a few hours before serving.
Ingredients and dosing for 6 persons
- 25 cl of milk
- 1 stick of vanilla
- 100 g of sugar
- 8 g of isinglass
- 3 bicchieri of whipped cream sweetened
- 3 egg yolks
- 50 G = = Chocolate