Recipe Frangelico bavarois with chocolate sauce : Practical and Delicious

Recipe Frangelico bavarois with chocolate sauce : Practical and Delicious

September 27, 2021

Recipe Frangelico bavarois with chocolate sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Frangelico bavarois with chocolate sauce. You are currently reading Recipe Frangelico bavarois with chocolate sauce : Practical and Delicious. This recipe is the creation of the chef Amanda Kelly. Recipe Frangelico bavarois with chocolate sauce requires 20m, cook 15m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This irresistibly moist dessert is given the final touch with a luscious rich chocolate sauce.

Ingredients:

Preparation steps:

9 Method Steps

Step 1

Place six 125ml (1/2-cup) metal or ceramic moulds on a tray.

Step 2

Place the milk in a small heavy-based saucepan over low heat and slowly bring to the boil.

Step 3

Place the sugar and egg yolks in a large heatproof jug. Use a balloon whisk to whisk until thick and pale. Gradually whisk in the hot milk.

Step 4

Strain the egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, for 8 minutes or until the mixture coats the back of the spoon. Do not allow the mixture to boil or it will curdle. Remove from heat and set aside for 10 minutes to cool slightly.

Step 5

Pour the boiling water into a heatproof jug, sprinkle the gelatine over and stir with a fork until it dissolves. Set aside for 5 minutes to cool slightly. Add the gelatine mixture and liqueur to the cooled custard and mix well.

Step 6

Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a large metal spoon to fold the custard into the cream in 2 batches.

Step 7

Pour the custard mixture into the moulds. Cover loosely with plastic wrap and place in the fridge for 8 hours or overnight to set.

Step 8

To make the chocolate sauce, place the chocolate and cream in a small heatproof bowl or double saucepan. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir over low heat for 5 minutes or until the chocolate melts and sauce is smooth. (See microwave tip.)

Step 9

To serve, dip the base of the moulds in a small heatproof bowl of boiling water for 2 seconds. Run a round-ended flat-bladed knife around the top edge of each bavarois to loosen slightly and turn onto dessert plates. Pour 1 1/2 tablespoons of the chocolate sauce over each. Serve immediately with the wafers or macaroons.

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