| Dial The Chef Requested Recipe Sample |
| Irish Mist White Chocolate Bavaoise |
|
| Dial The Chef Tips You can use non dairy creamer instead of heavy whipping cream. If you choose to do so increase the powdered gelatine to 3/4 oz Irish Mist can be hard to find but a fantastic substitute is Bailey's Irish Cream. When whisking the egg yolk and sugar if you can make a figure of eight in the mix and if you can see the eight clearly it is whisked perfectly. If you find it hard to get the mousse out of the mould place over the flame of your stove for two to three seconds. Or place in a bowl of hot water. |
| Serves 6 People |
| Light and fluffy mousse type dessert with many variations |
Method
1 Cream the eggs yolks and sugar in a bowl until
almost white.
2 Bring the milk to a boil in a thick bottomed
saucepan and pour onto the egg yolk and sugar
mixture.
3 Clean the saucepan.
4 Return the egg yolk, sugar and milk mixture back
into the clean saucepan.
5 Place on a low heat and stir continuously with a
wooden spoon until the mixture coats the back of
the spoon, Do not boil or the mixture will crack.
6 Remove from heat and add the gelatine and the
Irish Mist Liqueur and stir until incorporated fully.
7 Pass through a fine strainer into a clean bowl and
leave to cool, Stir occasionally. As it cools it will
begin to set.
8 In two separate bowls whip the eggs whites and
the whipping cream. The egg white must be stiffly
beaten.
9 Fold the whipped cream into the cooled mixture.
Followed by the beaten egg whites.
10 Place mixture in a mould or 6 individual moulds.
11 Allow to set in refrigerator for 2 hours.
Serving Suggestion
Turn out on serving plate with fresh strawberries
and grated chocolate.
Also a fresh raspberry coulie is perfect with this
dessert
1 Cream the eggs yolks and sugar in a bowl until
almost white.
2 Bring the milk to a boil in a thick bottomed
saucepan and pour onto the egg yolk and sugar
mixture.
3 Clean the saucepan.
4 Return the egg yolk, sugar and milk mixture back
into the clean saucepan.
5 Place on a low heat and stir continuously with a
wooden spoon until the mixture coats the back of
the spoon, Do not boil or the mixture will crack.
6 Remove from heat and add the gelatine and the
Irish Mist Liqueur and stir until incorporated fully.
7 Pass through a fine strainer into a clean bowl and
leave to cool, Stir occasionally. As it cools it will
begin to set.
8 In two separate bowls whip the eggs whites and
the whipping cream. The egg white must be stiffly
beaten.
9 Fold the whipped cream into the cooled mixture.
Followed by the beaten egg whites.
10 Place mixture in a mould or 6 individual moulds.
11 Allow to set in refrigerator for 2 hours.
Serving Suggestion
Turn out on serving plate with fresh strawberries
and grated chocolate.
Also a fresh raspberry coulie is perfect with this
dessert
| Dial The Chef Professional Chef Service Catering For Los Angeles (818) 926 2229 info@dialthechef.com |
