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Cooking with my soul: Bavareza cu ciocolata (Bavarian cream with chocolate)

Cooking with my soul

9 apr. 2011

Bavareza cu ciocolata (Bavarian cream with chocolate)



Scroll down for English recipe


Daca vrei un desert usor, cremos si parfumat, o Bavareza e ceea ce cauti.

Ingrediente pentru 6 portii:
  • 2 oua, separate
  • 30 g zahar
  • 1 lingurita zahar vanilat
  • 300 ml lapte
  • 100 g ciocolata, taiata marunt
  • 150 ml frisca
  • 10 g gelatina
Cum se face:
  • Bate galbenusurile cu zaharul si zaharul vanilat, pana se fac ca o spuma
  • Incalzeste laptele si toarna in el amestecul de galbenusuri, amestecand incontinuu.
  • Da focul foarte mic si, amestecand mereu, lasa pana ce amestecul se ingroasa putin. Ai grija sa nu se branzeasca.
  • Ia crema de pe foc si pune ciocolata inauntru. Lasa putin, apoi amesteca sa omogenizezi amestecul.
  • Dizolva gelatina in 4 linguri de apa rece. Incalzeste-o la baia de aburi pana ce se dizolva bine. Pune-o in crema de ciocolata si amesteca bine. Lasa crema pana ajunge la temperatura corpului.
  • Bate bine albusurile. 
  • Cu ajutorul unei spatule amesteca in crema de ciocolata frisca, apoi albusurile batute. Usor, ca sa nu se lase.
  • Toarna crema intr-un castron uns cu unt topit.
  • Lasa la rece peste noapte. Rastoarna crema pe o farfurie si serveste-o rece.



English version:

If you want a light, creamy and sweet dessert, A Bavarian cream is all that you need.

Ingredients for 6 servings:
  •      2 eggs, separated
  •      30 g sugar
  •      1 teaspoon vanilla sugar
  •      300 ml milk
  •      100 g chocolate, chopped
  •      150 ml beaten cream
  •      10 g gelatin

How To:
  •      Beat yolks with sugar and vanilla, until foamy
  •      Heat the milk and add in the yolks, stirring constantly.
  •      Leave over low heat, stirring constantly, until mixture thickens.
  •      Take the cream off the heat and put chocolate inside. Leave a little, then stir until it melts.
  •      Dissolve gelatin in 4 tablespoons of cold water. Heat in a bain-marie and stir to dissolve. Pour it in the chocolate cream and mix well. Let the cream until it reaches body temperature.
  •      Beat the egg whites until stiff.
  •      With a spatula fold in the whipped cream, then the egg whites.
  •      Pour cream into a bowl lightly greased with melted butter.
  •      Leave to cool overnight. Turn out of the mold on a plate and serve .

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