Spiced with zabaglione sauce bavarian
Instructions
Boil the milk, remove from heat, add all spices and let infuse for at least an hour.
Whip the egg yolks with sugar, add the filtered milk, stirring with a wooden spatula.
Put on the fire and let it thicken, stirring.
Off the heat, add the isinglass, softened in cold water and then squeezed.
Mix well and pass through a strainer.
Put on the fire and just the cream incorporates built-in boil the whipped cream.
Moisten with almond oil a mold from Bavarian, pour the mixture and place in the fridge for 12 hours.
Prepare the zabaglione: bring to a boil the vin santo, saffron, mix and pour the mixture into a container where you kicked the egg yolks with sugar and a pinch of salt.
Put the bowl in a Bain-Marie and let it over heat until the zabaglione is dense and swollen.
Put the Bavarian on a plate, pour in around the warm zabaglione and decorated with saffron pistils.
Ingredients and dosing for 4 persons
- For:
- 20 cl of milk
- 2 egg yolks
- 60 g of sugar
- 2 sheets of isinglass
- 200 g of whipped cream sweetened
- 1 stick of cinnamon
- 3 cloves
- 3 grains black pepper
- 6 seeds of poppy
- 3 berries juniper
- Sweet almond oil
- For the zabaglione:
- 1/2 cup of vin santo
- 4 egg yolks
- 50 g of sugar
- 1 pinch of salt
- 1 sachet of saffron
- Saffron pistils