Bavarese with Dessert Wine
Baking and Desserts • Italian
Description
Instead of Vin Santo, you can use another white dessert wine with a pronounced aroma (for example, Muscat). It is not advisable to replace sheet gelatin with powdered gelatin, as the latter can give an unpleasant smell.
Ingredients
- Gelatin 0 oz
- Egg white 4 pieces
- Sugar 5 oz
- Milk 10 fl oz
- 33% Cream 10 fl oz
- White Vermouth 5 fl oz
- Strawberry 8 pieces
- 70% Dark Chocolate 0 oz
Step-by-Step Guide
Step 1
Soak the gelatin in cold water.
Step 2
Meanwhile, beat the yolks with sugar until frothy. Add milk and wine to the egg mixture, place over heat, and bring to a boil, stirring constantly with a wooden spoon. Remove the pot from heat, add the soaked gelatin. Mix well to ensure the gelatin is completely dissolved. Strain through a sieve. Place the pot with the cream in a bowl of water and ice and cool the cream while stirring.
Step 3
Whip the chilled cream to stiff peaks, gently fold it into the cold egg cream.
Step 4
Transfer to a 3/4 liter loaf pan and refrigerate for 4 hours.
Step 5
Melt the chocolate in a water bath. Select the most beautiful strawberries with their stems, dip the strawberries in hot chocolate and place them so that the chocolate sets.
Step 6
Serve the bavarese on plates and garnish with chocolate-covered strawberries.
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