To prepare a refined and savory dessert, we start by heating the milk together with vanilla essence. This combination will provide an enticing aroma to our preparation. In another bowl, we put the gelatin, adding 10-15 tablespoons of cold water. The gelatin will need a few moments to hydrate, so we let it absorb the water. Then, we place the bowl with the gelatin in a bain-marie, stirring constantly without allowing the mixture to boil. It is important to ensure that the gelatin melts evenly, and when it is almost completely dissolved, we let it cool slightly at room temperature.
In the meantime, we take care of the egg yolks. We put them in a bowl and start mixing them with sugar until the mixture becomes creamy and light in color. Then, we pour in the warm milk in a thin stream while continuing to mix at a low speed to avoid coagulating the eggs. It is essential to homogenize the ingredients well. After incorporating the milk, we gradually add the wine, continuing to mix. The wine not only adds a note of sophistication but also a subtle flavor to our dessert.
The next step is to integrate the melted gelatin into the mixture. We carefully stir to ensure it blends perfectly. Once we have a homogeneous mixture, we strain it through a sieve into another bowl to eliminate any lumps. Now, we immerse the bowl with the strained mixture in another bowl of cold water for 30 seconds, stirring periodically with a wooden spoon to help cool evenly.
Separately, we whip the cold cream until we obtain "soft peaks". This will add a fluffy texture to our composition. We incorporate the cream into the cooled mixture, stirring gently to avoid losing air from the mixture. We prepare the molds by wetting them with cold water to facilitate the unmolding of the dessert after it has set. We pour the mixture into the molds and leave the dessert in the refrigerator for at least 3 hours, but ideally, we should let it rest overnight.
At serving time, to unmold the dessert onto a plate, we immerse the mold for about 10 seconds in a pot of boiling water. It is essential to ensure that the mold is airtight, especially if using one with removable sides. The immersion time may vary, therefore it is important to observe the consistency.
For the caramel cream, we put the sugar in a pot over low heat, stirring constantly until it melts and turns golden. We add water mixed with lemon juice, continuing to stir. Once the sugar is completely dissolved, we add the cream and let it boil for a few minutes. The caramel cream will cool to room temperature, after which we will generously pour it over the dessert, giving it a sweet and velvety note. This sophisticated dessert will surely impress anyone who tastes it.
In the meantime, we take care of the egg yolks. We put them in a bowl and start mixing them with sugar until the mixture becomes creamy and light in color. Then, we pour in the warm milk in a thin stream while continuing to mix at a low speed to avoid coagulating the eggs. It is essential to homogenize the ingredients well. After incorporating the milk, we gradually add the wine, continuing to mix. The wine not only adds a note of sophistication but also a subtle flavor to our dessert.
The next step is to integrate the melted gelatin into the mixture. We carefully stir to ensure it blends perfectly. Once we have a homogeneous mixture, we strain it through a sieve into another bowl to eliminate any lumps. Now, we immerse the bowl with the strained mixture in another bowl of cold water for 30 seconds, stirring periodically with a wooden spoon to help cool evenly.
Separately, we whip the cold cream until we obtain "soft peaks". This will add a fluffy texture to our composition. We incorporate the cream into the cooled mixture, stirring gently to avoid losing air from the mixture. We prepare the molds by wetting them with cold water to facilitate the unmolding of the dessert after it has set. We pour the mixture into the molds and leave the dessert in the refrigerator for at least 3 hours, but ideally, we should let it rest overnight.
At serving time, to unmold the dessert onto a plate, we immerse the mold for about 10 seconds in a pot of boiling water. It is essential to ensure that the mold is airtight, especially if using one with removable sides. The immersion time may vary, therefore it is important to observe the consistency.
For the caramel cream, we put the sugar in a pot over low heat, stirring constantly until it melts and turns golden. We add water mixed with lemon juice, continuing to stir. Once the sugar is completely dissolved, we add the cream and let it boil for a few minutes. The caramel cream will cool to room temperature, after which we will generously pour it over the dessert, giving it a sweet and velvety note. This sophisticated dessert will surely impress anyone who tastes it.
Ingredients
For Bavarian cream: - 250 ml UHT milk - 150 ml very sweet red wine - 300 ml sweet cream - 125 g sugar - 50 g cooking chocolate - 4 egg yolks - 12 g gelatin - 1 bottle of vanilla essence For caramel cream: - 100 g sugar - 20 ml sweet cream - 1 teaspoon of lemon juice - 3 tablespoons of water