Scented bavarian
Instructions
Bring to the boil the cream with the vanilla pod cut in half; remove from heat and strain the cream.
Mix in a bowl the chestnut cream with the egg yolks until fluffy to make the mixture; stir the hot cream, put on low heat and cook until the cream begins to simmer, without ever stopping to mix.
Remove from heat, add the isinglass first softened in water, pour everything into a doughnut and place in the fridge for about 4 hours.
Put the Bavarian on a serving platter and serve.
Ingredients and dosing for 4 persons
- 50 cl of creme fraiche
- 120 g of sweetened chestnut purée
- 1/2 stick of vanilla
- 2 egg yolks
- 5 g of gelatine leaves