Fresh fruit
such as 2 kiwis, 1 banana
or 1/2 pint (240 ml) raspberries, blueberries or wild strawberries
1 tablespoon Honey
1 fluid ounce Kirsch or brandy
4 Egg yolks
4 ounces Granulated sugar
8 fluid ounces Milk
1/2 Vanilla bean, split
1/2 ounce Sheet gelatin, softened
12 fluid ounces Heavy cream
Yield: 1 quart
1. Lightly spray the bottom of a 1-quart (1-liter) mold with pan release spray. If a smooth mold is being used, line it with a sheet of plastic wrap, allowing the wrap to extend beyond the mold's edges.
2. Peel and thinly slice the fruit if necessary. Mix the honey and the kirsch or brandy and pour over the fruit. Chill while preparing the Bavarian cream.
3. Prepare a vanilla custard sauce using the egg yolks, sugar, milk and vanilla. Remove from the saucepan.
4. Add softened sheet gelatin to the hot custard. Chill until thick, but do not allow the custard to set.
5. Whip the cream until stiff and fold it into the chilled and thickened custard. Pour about one-third of this mixture (the Bavarian cream) into the mold. Arrange half of the fruit on top. Pour half of the remaining Bavarian cream on top of the fruit and top with the remaining fruit. Fill with the rest of the Bavarian cream. Chill until completely set, approximately 2 hours.
6. Unmold onto a serving dish. Garnish the top with additional fruit and whipped cream as desired.
Notes: Variation:
Charlotte -- Line a 1 1/2-quart (1.5-liter) charlotte mold with ladyfingers, then fill with layers of fruit and Bavarian cream. Invert onto a serving platter when firm and garnish with whipped cream.
such as 2 kiwis, 1 banana
or 1/2 pint (240 ml) raspberries, blueberries or wild strawberries
1 tablespoon Honey
1 fluid ounce Kirsch or brandy
4 Egg yolks
4 ounces Granulated sugar
8 fluid ounces Milk
1/2 Vanilla bean, split
1/2 ounce Sheet gelatin, softened
12 fluid ounces Heavy cream
Yield: 1 quart
1. Lightly spray the bottom of a 1-quart (1-liter) mold with pan release spray. If a smooth mold is being used, line it with a sheet of plastic wrap, allowing the wrap to extend beyond the mold's edges.
2. Peel and thinly slice the fruit if necessary. Mix the honey and the kirsch or brandy and pour over the fruit. Chill while preparing the Bavarian cream.
3. Prepare a vanilla custard sauce using the egg yolks, sugar, milk and vanilla. Remove from the saucepan.
4. Add softened sheet gelatin to the hot custard. Chill until thick, but do not allow the custard to set.
5. Whip the cream until stiff and fold it into the chilled and thickened custard. Pour about one-third of this mixture (the Bavarian cream) into the mold. Arrange half of the fruit on top. Pour half of the remaining Bavarian cream on top of the fruit and top with the remaining fruit. Fill with the rest of the Bavarian cream. Chill until completely set, approximately 2 hours.
6. Unmold onto a serving dish. Garnish the top with additional fruit and whipped cream as desired.
Notes: Variation:
Charlotte -- Line a 1 1/2-quart (1.5-liter) charlotte mold with ladyfingers, then fill with layers of fruit and Bavarian cream. Invert onto a serving platter when firm and garnish with whipped cream.
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