Bavarois di Caff e Amaretti con Salsa di Crema di Mascarpone
From mystic_river1 15 years agoIngredients
- For the Bavarois: shopping list
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- 5 teaspoons cold water shopping list
- 1 and 1/2 teaspoons unflavored gelatin shopping list
- 1 cup whole milk shopping list
- 5 large egg yolks shopping list
- 1/2 cup sugar shopping list
- 1/4 cup hot water shopping list
- 4 teaspoons instant espresso powder shopping list
- 2 teaspoons vanilla extract shopping list
- Nonstick vegetable oil spray shopping list
- 1 cup chilled whipping cream shopping list
- 1 and 1/2 cups amaretti cookies or Italian almond macaroons, crushed shopping list
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- For the Sauce: shopping list
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- 3/4 cup whipping cream shopping list
- 1/2 cup mascarpone cheese shopping list
- 3 tablespoons powdered sugar shopping list
- 1 and 1/2 teaspoons vanilla extract shopping list
How to make it
- CHILL TIME FOUR TO 12 HOURS
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- For the Bavarois:
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- Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.
- Bring milk to boil in heavy medium saucepan.
- Whisk yolks and sugar in medium bowl.
- Gradually whisk in hot milk.
- Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat.
- Add gelatin mixture and stir until melted.
- Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend.
- Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
- Spray eight 3/4-cup custard cups with vegetable oil spray.
- Beat cream in another large bowl until stiff peaks form.
- Fold whipped cream into custard in 2 additions.
- Fold in crushed cookies.
- Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.
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- For the Sauce:
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- Whisk all ingredients in small bowl until smooth. (Bavarois and sauce can be prepared 1 day ahead. Keep bavarois refrigerated. Cover sauce separately and refrigerate.)
- Run small knife around sides of cups to loosen bavarois.
- Unmold bavarois onto plates. Spoon sauce around each and serve immediately. Serves 8.
People Who Like This Dish 2
- jett2whit Union City, GA
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