Zcc Christian Church Songs

The Bavarian pastries are among the preparations that there are easier and faster.
The results are refined and tasty desserts.
Normally when I attempt with bavarian I like to make two layers of different flavors.
Vanilla alone will not do, I tend to (though vanilla and cinnamon are among the flavors that I love most) simply because it is not easy to find as vanilla a certain level! Fabio
Last year, my fratelllo, went on vacation with his family in Reunion, a volcanic island in the middle of the Indian Ocean.
Your gift has brought me some fantastic aroma of vanilla pods!
So I decided and I used one to make a Bavarian ... the result was impressive.

Here's how how I prepared.

Ingredients:

Milk 0.500 lt
Sugar 200 gr
Vanilla 1 stick
eggs 5 egg yolks
Isinglass 20 gr
Whipping cream 0.200 lt

In a small saucepan put the milk and the vanilla bean, cut in half and clean the seeds, and bring all gently to the boil.
Meanwhile, put the gelatin in a bowl with cold water and let soak.
In another saucepan place the egg yolks and sugar and installed everything, has to leave a homogeneous mixture of very pale yellow color.
When the milk pour it on Simmer mixture of sugar and egg yolks, mix well and set on fire, very low.
When the cream begins to veil the surface add the isinglass wrung out of the water, making sure to dissolve it well. Let cool
all, then add gently alla crema la panna montata.
Appena i due composti si sono amalgamati versare il tutto nello stampo.
Io per le bavaresi utilizzo degli stampi monoporzione in silicone, se ne usate di metallo o altro materiale vi consiglio di ungeli un poco con olio di mandorle dolce.
Riponete tutto in frigo e lasciate addensare per almeno un paio d'ore.
Al momento di servire mettete gli stampi in acqua calda (senza che l'acqua tocchi la bavarese) per qualche minuto, in modo che la bavarese si stacchi bene.
Decorate a piacere e buon appetito!