I will definitely eat this, at its own home. Soon. Even if it’s going to be in my kitchen. I did this years ago, and I was a bit disappointed. The form collapsed but the taste was good, so it was ok in the end. I used the recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. Location: London.
What memories I’ve got from London! I can talk for days and not get tired. One of this memories is this cool dessert just perfect for these hot days. This dessert is very romantic for me, so I see it eaten with someone I love, or you love and love and love…
- 1 vanilla pod
- 300 ml (1/2 pint, 1 1/4) cups single cream
- 15 ml ( 1 tbsp) powdered gelatine
- 45 ml (3 tbsp) milk
- 5 egg yolks
- 50 g (2 oz, 1/4) cup caster sugar
- 300 ml (1/2 pint, 1 1/4) cups double cream
- chocolate leaves and a sprinkling of cocoa powder, to decorate
- Put the vanilla pod and single cream into a small pan. Slowly bring to the boil, then turn off the heat, cover and infuse for 30 minutes. Remove the pod – rinsed well and dried, it can be stored and used again.
- Sprinkle the gelatine over the milk and leave to soften.
- Lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Bring the single cream almost to the boil again, then whisk into the egg mixture.
- Set the bowl over a pan of barely simmering water and cook the custard, stirring, until it thickens enough to coat the back of a wooden spoon. Remove from the heat, add the soaked gelatine and stir until dissolved.
- Strain the custard into a clean bowl. Cover with a piece of wet greaseproof paper, to prevent a skin forming and leave to cool.
- Whip the double cream in a bowl until it just holds soft peaks, then fold it into the cooled custard.
- Rinse individual moulds or a 1.2 litre (2 pint, 5) cup ring or fancy mould with water. Pour in the cream mixture and chill for at least 4 hours, or until set.
- To unmould the Bavarian cream, dip the mould right up to the rim in very hot water for about 5 seconds. Place a serving plate on top, then quickly invert the mould and remove. Decorate with chocolate leaves and a sprinkling of cocoa powder.