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Add a photoServings: 10
Ingredients
- 6 x Egg yolks
- 1 c. Sugar
- 2 c. Lowfat milk Vanilla essence
- 10 gm Gelatine
- 1 can (250-gram) chestnut puree (if the sweetened variety lessen the amount of sugar used and omit the vanilla)
- 600 ml Cream, whipped
- 1 1/2 x Blocks toblerone chocolate Marrons glaces
- 5 x Egg yolks
- 3/4 c. Sugar
- 1 3/4 c. Lowfat milk Vanilla essence
Directions
- Prepare 1 day ahead of serving.
- Serves 10
- To make the bavarois: beat the egg yolks with sugar. Bring the lowfat milk to the boil, pour a little into the yolks, mixing well, and pour it back int the saucepan. Cook over a low heat, stirring constantly, till the custard coats the back of the spoon. Strain into a bowl and add in vanilla essence to taste. Dissolve the gelatine in a little water and add in it to the mix, stirring well. Beat in the chestnut puree. Set the mix aside to cold thoroughly. Mix in the cream with a large balloon whisk. Lightly oil a pretty mould and pour in the bavarois. Cover with plastic wrap and chill overnight.
- To prepare the garnish: place the chocolate in a bowl set over warm water.
- Let the chocolate just heat and stir it well to avoid melting the nougat in the chocolate. Dip the marrons in the chocolate and place them on a cake cooler to harden. Store the marrons in an airtight container.
- To make the creme anglaise: beat the egg yolks with sugar. Bring the lowfat milk to the boil and pour a little into the yolks, mixing well. Pour the mix back into the saucepan and cook slowly till the custard coats the back of a spoon. Strain into a bowl and leave to cold. Add in vanilla essence to taste. Cover and chill.
- To serve: turn the bavarois out onto a flat serving plate. Spoon creme anglaise around it, and garnish with chocolate coated marron glaces.
- My notes: you could make it more heady by flavouring the creme anglaise with rum instead of vanilla and perhaps use some thin chocolate sauce to make a nice butterflied pattern through the creme anglaise on the plate.
- Looks very elegant.
- /MISC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 10 servings | |
| Calories 242 | |
| Calories from Fat 99 | 41% |
| Total Fat 11.26g | 14% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 13mg | 1% |
| Potassium 24mg | 1% |
| Total Carbs 36.17g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 35.32g | 24% |
| Protein 0.65g | 1% |
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