Classic soft bavarois served with crumbled amarettos de mendula14 May 2009 10.24
Ingredients for 4 people:
- 4 egg´s yolk
- 250 ml full fat milk
- 60 g sugar
- 2 sheet of gelatin
- 250 g double cream
- 2 packets of Amarettos de mendula
- 4 glasses or small cup
Pour the milk in a casserole and bring it to boil, in the mean time whisk the egg´s yolk and sugar up to ribbon stage. Soften the gelatin in cold water.
Once the milk boiled wait few second and gently pour it on to the cream whisking continuously. Put it back in to the casserole and cook it gently for few minutes, at this point add the gelatin and mix well until it melts completely, allow to cool, whisk time to time.
Whip the double cream to a pick stage and add it to the cold custard cream, feel up the glasses or the small cups and allow to cool in the fridge for at least two hours. Crumble the amarettos de mendula and top up the desserts. Enjoy it.
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