Name: Decadent chocolate and vanilla Bavarian cream
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Chocolate
Ingredients: 750 ml milk; 7 eggs extra-large, yolks only; 105 ml sugar; 70 g dark chocolate chopped; 5 ml vanilla extract; 18 g Sheridans gelatine; 375 ml cream; fruit to decorate; 50 ml milk; 200 g dark chocolate chopped; 70 ml liqueur

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Ingredients (11)

750 ml	milk
7	eggs — extra-large, yolks only
105 ml	sugar
70 g	dark chocolate — chopped
5 ml	vanilla — extract
18 g	Sheridans gelatine
375 ml	cream
	fruit — to decorate

CHOCOLATE LIQUER SAUCE:

50 ml	milk
200 g	dark chocolate — chopped
70 ml	liqueur

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Method:

Heat the milk in a saucepan. Once it starts to steam, remove from the heat. Beat the egg yolks and sugar together until thick and light. Add a little of the hot milk and stir in. Add the remaining hot milk gradually, stirring all the time.

Return the saucepan to a low heat and stir until the custard begins to thicken slightly. The custard should coat the back of a wooden spoon and, if you draw your finger across it, it should leave a clear trail.
Remove from the heat and strain into a bowl. Divide the mixture in half, then stir the chocolate into one half and the vanilla extract into the other.

Mix half of the gelatine with 30ml water. Leave to stand for a couple of minutes, then stir into the chocolate custard. Set aside to cool.

Whip half the cream until stiff and fold it into the cooled custard. Stir the chocolate custard over a bowl of ice until the mixture begins to set, then spoon it into a mould or bowl. Chill until set.

Mix the remaining gelatine with 30ml water and leave it to stand for a couple of minutes. Heat it in the microwave until melted, then stir a little of the vanilla custard into the gelatine until the mixture is smooth. Now stir this mixture into the remaining vanilla custard. Whip the rest of the cream and fold it into the custard. Whisk the mixture over ice until almost set and pour on top of the set chocolate custard. Return to the fridge and leave to set completely.

To serve, run a sharp knife in-between the set Bavarian cream and the mould. Soak a dishcloth in warm water, squeeze out the water well and wrap the cloth around the inverted mould for a few minutes. Gently shake the mould until the pudding slides out onto a serving plate.

Sauce
Heat the milk and dark chocolate together and stir until melted. Remove from the heat, add the liqueur and stir well. Cool and serve with the Bavarian cream.

Text and image: Ideas magazine

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