Step-by-Step Guide to Prepare Any-night-of-the-week Chestnut Bavarois

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Before you jump to Chestnut Bavarois recipe, you may want to read this short interesting healthy tips about Your Health Can Be Effected By The Foods You Choose To Eat.

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We hope you got benefit from reading it, now let’s go back to chestnut bavarois recipe. To make chestnut bavarois you need 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Chestnut Bavarois:

  1. Take 2 of Egg Yolks.
  2. Provide 1/2 cup of Sweetened Chestnut Cream *about 150g.
  3. Take 1 cup of Milk.
  4. Use 2 teaspoons of Gelatine Powder.
  5. Provide 2 tablespoons of Water.
  6. Get 1 tablespoon of Rum.
  7. Take of Cream 200ml *whipped.
  8. You need of <Chestnut Cream Sauce>.
  9. Provide 1-2 tablespoons of Water.
  10. Provide 4 tablespoons of Sweetened Chestnut Cream.
  11. Provide 1 tablespoon of Rum.

Steps to make Chestnut Bavarois:

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes..
  2. Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add soaked Gelatine to the heated Milk and mix well until gelatine dissolves..
  3. Place Egg Yolks, Sweetened Chestnut Cream and Rum in a large heatproof bowl, and whisk until creamy. Gradually whisk the hot milk mixture into the egg mixture. Let it cool..
  4. When the mixture is cool and started thickening, add whipped Cream and mix to combine well..
  5. Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set. *Note: If you use jelly moulds, wet them with Water before you pour the mixture in..
  6. To make the chestnut cream sauce, place all ingredients in a bowl and mix well. Serve the chilled and firmly set Chestnut Bavarois with the chestnut cream sauce..

Baravois include fruit puree, chocolate, coffee or liqueur. The ingredients are mixed with gelatin and set to cool. Using a sharp paring knife, make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting. Arrange chestnuts on a baking rack or a baking sheet.

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