White Chocolate Bavarian Cream
you don't know, a Bavarian cream is a cooked custard with unflavored
gelatin dissolved in it; whipped cream is folded into the mixture,
and it is then poured into a mold. Once chilled, it is unmolded
and sliced for serving. This is a not-too-sweet white chocolate
version--cool, delicate, and creamy--with an easy milk chocolate
You'll need a five-cup
mold for this, in addition to a candy thermometer for the custard.
If you use a ring mold, consider filling the center with fresh
berries for a pretty serving presentation (you might even use
blueberries and strawberries/raspberries for a red, white, and
- 8 ozs. good-quality milk
chocolate, finely chopped
- 1 oz. good-quality unsweetened
chocolate, finely chopped
- Few grains salt
- 1/3 cup plus 1 Tbsp. hot
- 6 ozs. best-quality white
chocolate, finely chopped
- 1-1/2 cups heavy cream,
- 1 Tbsp. unflavored gelatin
(make sure you measure it; this is more than one envelope)
- 1/4 cup cold water
- 5 egg yolks, from eggs graded
- 1/4 cup plus 2 Tbsp. sugar
- 1-1/2 cups whole milk, divided
- 2 tsp. vanilla
- Ice and cold water
For Sauce: Combine
finely chopped chocolates and salt in heatproof medium bowl.
Set over very warm water on low heat (water should not touch
bottom of bowl); stir frequently until melted and smooth. Remove
from heat and warm water. All at once, add 1/3 cup plus 1 Tbsp.
hot water. Whisk well to combine ingredients; sauce should be
perfectly smooth (if it isn't, process in food processor fitted
with steel blade just until any lumps are gone). Cool to room
temperature before serving; store airtight at room temperature.
Note that this sauce can be made up to several days in advance,
though it may be necessary to thin it with a little warm water
to a thick pouring consistency before serving.
About 1-1/4 cups
For Bavarian Cream:
Lightly oil a five-cup mold with tasteless vegetable oil (I
use a paper towel to do this) and set it aside. Chill a medium
bowl and the beater(s) from a hand-held electric mixer.
Place chopped white
chocolate into small heatproof bowl. Heat 1/2 cup heavy cream
(reserve remainder) in small saucepan over low heat, stirring
occasionally, until very hot. Pour about half of hot cream over
chocolate. Place this mixture over warm water on low heat (water
should not touch bottom of bowl); stir often until melted and
smooth. Gradually whisk in the rest of the heated cream; set
aside near stovetop. Note: White chocolate is often stubborn
about melting. If you cannot get this mixture smooth, turn it
into a food processor fitted with a steel blade. Cover to keep
warm, but do not process yet.
In small cup, sprinkle
gelatin over cold water. Stir to combine. Set aside near stovetop.
In medium heatproof
bowl, combine egg yolks, sugar, and about 1/4 cup milk (reserve
remainder). By hand, beat to combine. In small, heavy-bottomed
saucepan, place remaining milk. Heat over low heat, stirring
often, until very hot. Gradually, stirring constantly, add hot
milk to egg mixture. Turn this custard back into the small saucepan.
Cook over medium heat, stirring constantly, until custard reaches
a temperature of 172 degrees F on a candy thermometer. Immediately
remove from heat!
If your white chocolate
mixture is in the food processor, process it now, just until
there are no lumps remaining. Add the white chocolate mixture
to the cooked custard and stir it in thoroughly (make sure to
scrape the sides of the pot). Add soaked gelatin and stir in
until gelatin grains are dissolved (it's easier to see this
if you use a metal spoon for stirring). Strain through a fine
strainer into a large, nonreactive metal bowl.
You'll need another
bowl or frying pan, which should be larger in diameter but not
deeper than the bowl with the white chocolate mixture in it.
Partially fill this larger-diameter bowl with ice and cold water,
and set the bowl of white chocolate custard into the ice and
water. BE CAREFUL!! You don't want to get any of the ice-and-water
into the white chocolate custard! Gently whisk the custard occasionally.
After 10 to 15 minutes, when the custard begins to thicken,
whisk a bit more frequently until it is about the consistency
of raw egg whites. Do not let the custard set now. While the
custard cools, check your mold. I usually need to even out the
light coating of oil I've given mine, as the oil tends to bead
up. Do this if required.
When the white
chocolate custard is of the right consistency, whisk well and
remove from ice-and-water. In chilled medium bowl with chilled
beater(s), beat the remaining 1 cup heavy cream at high speed
just until it holds a soft shape (this is before soft peak stage).
Whisk cooled custard once more to loosen, then quickly but gently
and thoroughly fold in the cream. Don't handle any more than
necessary. Mixture will be thin at this point--OK. Quickly pour
into oiled mold; spread evenly. With a toothpick, prick any
large air bubbles. Place Bavarian Cream in refrigerator. Chill
at least 4 hours before serving, covering tightly after an hour
To unmold: Have
ready a container of hot water. Your mold must be able to fit
entirely into this container, but the container must not be
deeper than the mold.
Gently loosen Bavarian
Cream from sides of mold (I use a plastic knife). Dip mold into
hot water for a count of 10; the hot water should come almost
all the way up the sides of the mold, but be careful not to
get any hot water into the Bavarian Cream. Quickly dry the bottom
and sides of the mold with a dish towel. Turn serving plate
upside down on top of Bavarian Cream. Holding plate and mold
together, invert. The Bavarian Cream should slide out of the
mold. If it doesn't, re-invert and dip mold into hot water a
few seconds longer, then proceed as above. Serve with milk chocolate
sauce and fresh berries.
6 to 8 servings
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