White Chocolate Bavarian

Christy Rost

2tablespoons cold water
1tablespoon unflavored gelatin
2 ½cups milk
1cup heavy cream
2/3cup sugar
4ounces white chocolate, coarsely chopped
1 ½teaspoons vanilla
¾cup heavy cream, whipped to soft peaks

In a small bowl, sprinkle gelatin over the water and set aside until the gelatin softens. In a large saucepan, stir together milk and heavy cream. Cook over medium heat until the milk mixture is hot; set aside.

In a medium bowl, whip the egg yolks with an electric mixer until they begin to thicken. Gradually add sugar and beat until the yolks are pale and very thick. Gradually whisk in half of the hot milk mixture to temper the eggs, then pour the egg mixture into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and just comes to a boil.

Place the chopped white chocolate in a large mixing bowl. Pour in the hot custard, vanilla, and softened gelatin, and stir to melt the chocolate. Chill the custard 45 to 60 minutes, or until it has thickened to the consistency of raw egg whites. Carefully fold in the whipped heavy cream.

Spray a 1 ½ quart mold with nonstick vegetable spray. Pour the Bavarian mixture into the mold and chill 1 hour. Cover the mold with plastic wrap and chill overnight.

To serve, dip the mold in a bowl of hot water to loosen the Bavarian. Place the serving platter over the mold, turn the platter and mold over, and remove the mold. Garnish as desired and chill until ready to serve.

Recipe serves 8.

Category: Desserts