Grand Marnier bavarois duo

Recipe from: 1/1/1997 12:00:00 AM

Ingredients 12
Servings 4
Time

Ingredients

  • 10
    ml
    gelatine
  • 45
    ml
    water
  • 4
    egg yolks
  • 80
    g
    sugar
  • 300
    ml
    milk
  • 50
    g
    Nestlé EasyMelt Chocolate
  • 60
    ml
    Grand Marnier
  • 250
    ml
    cream
  • 1
    stripped sponge-lined tin
  • 200
    ml
    vanilla sauce
  • 5
    ml
    chopped fresh mint
  • chocolate shavings
 

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.
 

Read more on: starch
 

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