Description
I suggest to try a mild, moderately sweet and delicate dessert of Bavarian cream, Apple-pear puree with currant sauce.
Ingredients
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Pear
1 piece
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Apple
2 piece
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Water
30 ml
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Milk
250 ml
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Yolk egg
4 piece
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Sugar
125 g
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Gelatin
18 g
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Cream
220 ml
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Black currants
100 g
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Sugar
2 Tbsp
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Corn starch
0.5 Tbsp
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Water
20 ml
Cooking
Apples and pear, remove skin and core. Cut into small pieces and put in saucepan. Add water and cook until tender vegetables on a slow fire, under the hood. If you want you can add cinnamon as well, such as cognac (if dessert is intended only for adults).
Ready fruit grind immersion blender. Soak gelatine in a little cold water for 20-30 minutes.
In a bowl put the egg yolks and sugar.
Whisk them with a whisk. Milk to heat, but do not boil. A thin stream pour the milk, stirring constantly and put the saucepan on the stove. Cook the cream on low heat, stirring constantly, until thick. Remove from the heat. To introduce gelatin and completely dissolve while stirring, until the grains.
Fruit puree and cooked cream together. To remove the cream in the cold to cool and easy Tagliavini.
Whip the cream in a magnificent mass.
Connect the cooled cream and whipped cream with a spatula.
Molds for the cream to lubricate a thin layer of vegetable oil and spread on it the cream, cover with clingfilm and put into the cold for 5-8 hours to solidify. Meanwhile you need to prepare currant sauce. To do this in a saucepan put the currants and sugar, put on stove and wait until the sugar has melted completely. Starch mix with water and add to the pan with the berries, cook until light thick.
Tagliavini cream, remove from refrigerator. Flip the form on a plate, the cream should easily slip out and be on it, if not then the bottom and the walls of the mould with cream, lightly warmed in hot water, then problems with drive-by will not occur. Pour the cream currant sauce (only liquid component, and and berries). Garnish with fresh currants and serve! Bon appetit!
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