Milk Chocolate Bavarian Cream With Pine Nut Crumble Food

SEMISWEET CHOCOLATE BAVARIAN CREAM

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

CHOCOLATE BAVARIAN CREAM PIE

Steps:

• Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
• Soften gelatin in cold water and set aside. In top of double boiler
• combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
• May be garnished with additional cookie crumbs. Chill for several hours before serving.

MILK CHOCOLATE BAVARIAN CREAM WITH PINE NUT CRUMBLE

Steps:

• RED BERRY JELLY: combine both amounts of sugar & pectin in a bowl.
• Heat the fruit & both amounts of water in a saucepan over medium heat; when the fruit has thawed, add the sugar/pectin & mix well.
• Bring to a boil & simmer for 10 minutes; remove from heat & leave to cool.
• Pour into tall glasses & refrigerate.
• CUSTARD: Bring milk & half the sugar to a boil in a saucepan.
• Whip the egg yolks with the rest of the sugar in a bowl.
• Whisk half the hot milk into the egg mixture; when fully incorporated, whisk in the rest.
• Return the mixture to the saucepan, stirring over medium heat until it thickens slightly or a thermometer indicates 185F (85C).
• Remove from heat; if necessary, use a hand mixer to smooth the custard.
• Pour the hot custard into a bowl, add the chocolate, stirring to mix & cool to room temperature.
• In another bowl, whip the cream until soft peaks form; fold the chocolate mixture into the whipped cream, using a spatula.
• Spoon the custard into each glass over the berry layer & return to the fridge.
• CRUMBLE: Toast the pine nuts on a baking sheet in a 300F (150C) oven until golden, about 5 minutes; let cool & coarsely chop.
• Combine pine nuts, flour & sugar in a bowl, using an electric mixer; add the butter & continue mixing until texture is crumbly.
• Refrigerate until chilled; spread the mixture on a baking sheet & bake at 325F (160C) for 15 minutes.
• Sprinkle over the bavarian cream layer before serving.