Bavaroise cream

For 4 Bavaroises cream, you will need:

• 1 2 sheets gelatin
• 2 350 ml Real custard sauce (crème anglaise)
• 3 350 g Chantilly cream
• Total weight: 704 grams

Times:

Step by step recipe

• 1: Leave 2 sheets gelatin to soak in cold water for 10 minutes.
• 2: Prepare the custard (coffee-flavoured version here) and as soon as it's ready, add the drained gelatin all at once.
  Mix well until dissolved.
• 3: If possible, use a blender briefly to disperse the gelatin thoroughly.
• 4: Sit the saucepan in cold water and put an electronic thermometer into the custard. Stir from time to time until the temperature goes down to 80°F (25°C).
• 5: Meanwhile, prepare 350 g Chantilly cream.
• 6: When the custard and gelatin mixture is at the right temperature, add 1/4 of the whipped cream to the saucepan.
• 7: Mix well using a soft spatula to loosen the custard.
• 8: Tip the contents of the saucepan into the rest of the cream...
• 9: ...and fold together gently, still with the soft spatula (avoid using a whisk, which will cause the cream to "fall") until evenly mixed.
  Your bavaroise cream is ready.
  Use without delay (divide out into moulds, pipe, etc.), as the bavaroise will start to set and become firmer as soon as the cold cream is added.