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Candy Cap Bavarian Cream
Yield: 4.5 cups of custard, roughly 8 ½ cup ramekins
Bavarian Cream, Bavarois, Candy Cap Mushrooms
heavy cream + 1 cup
of gelatin or one packet of prepared gelatin
divided into two ¼ cups
ground candy cap mushrooms
Soak the leaf gelatin in ice water for 2 minutes or until just softened. Whisk the egg yolks with ¼ cup of the sugar, the ground candy caps, and reserve.
Heat the 1/2 cream with the gelatin until steaming, then whisk half into the egg yolks thoroughly, then add the other half.
Return the egg mixture to the pan, heat on low and whisk until the mixture thickens slightly and lightly coats the back of a spoon, do not over heat or the mixture will curdle.
Transfer the mixture to a bowl to cool, whisking occasionally to help chill it, then whisk the egg whites with the remaining ¼ cup sugar until stiff peaks form.
Meanwhile whisk the full cup of cream to stiff peaks. Fold the egg whites and cream into the yolk mixture, then spoon into ramekins, cover with plastic, and refrigerate overnight to set.
If you use prepared gelatin in a packet, add it to the warm cream directly from the packet, and whisk until combined, then proceed per usual.
Copyright: Chef Alan Bergo
Forager | Chef
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