From: email@example.com (Viviane Buzzi) Date: 24 Dec 1994 00:22:16 -0500 from "Grand Finales" by Vogue Australia: Prepare 1 day ahead of serving. Serves 10 To make the bavarois: beat the egg yolks with sugar. Bring the milk to the boil, pour a little into the yolks, mixing well, and pour it back int the saucepan. Cook over a low heat, stirring constantly, until the custard coats the back of the spoon. Strain into a bowl and add vanilla essence to taste. Dissolve the gelatine in a little water and add it to the mixture, stirring well. Beat in the chestnut puree. Set the mixture aside to cool thoroughly. Fold in the cream with a large balloon whisk. Lightly oil a pretty mould and pour in the bavarois. Cover with plastic wrap and refrigerate overnight. To prepare the garnish: place the chocolate in a bowl set over hot water. Let the chocolate just melt and stir it well to avoid melting the nougat in the chocolate. Dip the marrons in the chocolate and place them on a cake cooler to harden. Store the marrons in an airtight container. To make the creme anglaise: beat the egg yolks with sugar. Bring the milk to the boil and pour a little into the yolks, mixing well. Pour the mixture back into the saucepan and cook slowly until the custard coats the back of a spoon. Strain into a bowl and leave to cool. Add vanilla essence to taste. Cover and refrigerate. To serve: turn the bavarois out onto a flat serving plate. Spoon creme anglaise around it, and garnish with chocolate coated marron glaces. My notes: you could make it more heady by flavouring the creme anglaise with rum instead of vanilla and perhaps use some thin chocolate sauce to make a nice butterflied pattern through the creme anglaise on the plate. Looks very elegant. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (286g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 361 (40%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 1847.9mg||569 %|
|Sodium 83.3mg||3 %|
|Potassium 202.1mg||5 %|
|Total Carbohydrate 111.6g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 111.6g|
|Protein 25.3g||36 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 900
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!