101 Low Fat Recipes

Mable Bavarian Cream (Bavarois)

Method:

Vanila Bavarian Cream

1. Soak the gelatin with 2 ½ table spoon of water for about 5 mins. Double boil to melt the gelatin.

2. Heat the milks with 40g of sugar and stir. Turn of the heat before the milk is boiled.

3. Add the gelatin into the milk mixture.

4. With the egg yolk in separate bowl, add in the rest of the sugar. Mix well.

5. Add the egg yolk mixture into the mixture in step 3. Add in vanilla oil.

6. Place the mixture above ice water and stir the mixture until it is thicken.

7. Pour fresh cream in an separate container. Place the container in ice water. Blend the fresh cream until it is creamy. Add into the mixture in step 6.

Chocolate Bavarian Cream

8. Soak the gelatin with 1 ½ table spoon of water for about 5 mins. Double boil to melt the gelatin.

9. Cut the cooking chocolate into pieces. Double boiled the chocolate. Add in milk before the water is boiled. Boil the mixture until the chocolate are completely melted.

10. Add gelatin in step 8 into the chocolate mixture. Place the container with mixture in ice water. Stir the mixture until it is thicken.

11. Pour the chocolate mixture in step 10 into the vanilla mixture in step 7. stir softly to create the marble like texture.

12. Place the mixture in cup. Refrigerate for about 30 mins.

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