Grand Marnier bavarois duo

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4 servings
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Starch

By Food24 November 03 2009
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Ingredients (11)

10.00 ml Sheridans gelatine
45.00 ml water
4.00 eggs — just the yolks
80.00 g sugar
300.00 ml milk
50.00 g nestlé easymelt chocolate — dark
60.00 ml grand marnier liqueur
250.00 ml cream
1.00 stripped sponge-lined tin
VANILLA SAUCE
5.00 ml fresh mint — chopped
0.00 chocolate — shavings
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Method:

Soak gelatine in water.

Whisk together the egg yolks and a third of the sugar until mixture forms a ribbon.

Bring milk to the boil with the remaining sugar.

Pour milk on to egg mixture, stirring continuously, until mixture coats the spoon. Add sponged gelatine and strain. Allow to cool to room temperature.

Divide mixture into two, adding chocolate to one half and Grand Marnier to the other.

Fold whipped cream into each mixture.

Pour mixtures into sponge-lined tin, swirling to give marbled effect. Refrigerate for at least 3 hours.

Mix vanilla sauce and fresh mint together and spoon on to 4 plates.
Place a slice of bavarois on top and garnish with chocolate shavings.



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