
I am fond of chestnuts and I have written some stories about chestnut sweets on this website. Since I discovered Sweetened Chestnut Cream, it’s been so easy for me to create chestnuts sweets myself. You know making chestnut purée from scratch is a hard work. Based on my ‘Basic Bavarois’ recipe, chestnut flavoured bavarois is also easy to make.
Makes
4 Servings
Ingredients
2 Egg Yolks
1/2 cup Sweetened Chestnut Cream *about 150g
1 cup Milk
Gelatine Powder 2 teaspoons
Water 2 tablespoons
1 tablespoon Rum
Cream 200ml *whipped
Chestnut Cream Sauce
4 tablespoons Sweetened Chestnut Cream
1 tablespoon Rum
1 to 2 tablespoons Water
Method
- Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
- Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add soaked Gelatine to the heated Milk and mix well until gelatine dissolves.
- Place Egg Yolks, Sweetened Chestnut Cream and Rum in a large heatproof bowl, and whisk until creamy. Gradually whisk the hot milk mixture into the egg mixture. Let it cool.
- When the mixture is cool and started thickening, add whipped Cream and mix to combine well.
- Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set. *Note: If you use jelly moulds, wet them with Water before you pour the mixture in.
- To make the chestnut cream sauce, place all ingredients in a bowl and mix well. Serve the chilled and firmly set Chestnut Bavarois with the chestnut cream sauce.
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