Delicate bavarian
Instructions
Let soften the isinglass in cold water, and then heat the milk with the vanilla and sugar.
Put the yolks in a bowl: sbatteteli with a wooden spoon, then pour over, a little at a time, vanilla-flavored milk.
Stir quickly and add a shot of kirsch, stirring again.
Place the mixture on the stove in a saucepan and heat until it mentions to boil.
Remove then immediately from the flame, add the isinglass well squeezed and the butter, stirring with a whisk to dissolve the ingredients and mix well.
Leave then rest the cream and whip the cream; When the cream is cold, add the cream, stirring adagio adagio with a wooden spoon.
Turn the mixture into a mold from the Smoothwall, even out the surface with the back of a spoon and cover with a layer of ladyfingers soaked in Kirsch and arranged in a radial pattern.
Put in refrigerator for 3 hours, then remove the mold, immerse it for a minute in boiling water (to help them slip out the sweet), dry it and invert the Bavarian service onto a plate, bringing it straight on the table.
Ingredients and dosing for 6 persons
- 4 sheets of isinglass
- 50 cl of milk
- 1 ampoule of vanilla essence
- 200 g of sugar
- 7 eggs
- Kirsch
- 120 g of butter
- 300 g of cream
- 12 cookies ladyfingers