| For the Bavarian Cream: |
| • |
The Perfect Purée flavor of choice (flavor to taste) |
| • |
1 oz. gelatin |
| • |
8 oz. water |
| • |
1 qt. heavy cream |
| • |
1 qt. Vanilla Sauce |
|
|
| Method for the Bavarian Cream: |
| 1. |
Prepare Vanilla Sauce and set as ide to cool (recipe below). |
| 2. |
Place gelatin in a small stainless steel bowl and add the water. Let stand for 15 minutes or until gelatin has fully bloomed. |
| 3. |
Melt the bloomed gelatin slowly over a hot water bath to 105°F – 110°F. |
| 4. |
Whip the cream to soft peaks and hold, covered in refrigeration. |
| 5. |
Combine Vanilla Sauce and The Perfect Purée flavor of choice. |
| 6. |
Taste and adjust the amount used for The Perfect Purée. |
| 7. |
Combine the flavored Vanilla Sauce and the gelatin. |
| 8. |
Stir over an ice water bath to 75°F. |
| 9. |
Fold in the whipped cream. |
| 10. |
Pour immediately into prepared molds. |
| 11. |
Refrigerate or freeze until set. |
|
|
| For the Vanilla Sauce: |
| • |
1 pt. milk |
| • |
1 pt. heavy cream |
| • |
1 vanilla bean or 1 tbsp. vanilla extract |
| • |
8 oz. sugar |
| • |
9 oz. egg yolks |
|
|
| Method for the Vanilla Sauce: |
| 1. |
Bring milk, heavey cream, vanilla and ½ of the sugar to a boil. |
| 2. |
Combine eggs and rest of sugar and temper this mixture in the heated cream mixture. |
| 3. |
Slowly heat to 180°F. |
| 4. |
Strain and place mixture into an ice bath to quickly cool. |
