Bavarois Christmas nougat and chocolate
Bavarois nougat:
2 egg yolks 2 tablespoons sugar
60 grs.
milk 60 grs.
cream 6 oz. gelatin (1 / 2 or 3 leaves on)
250 grs. Jijona nougat (soft)
200 grs.
whipped cream
Beat the egg yolks and sugar with a whisk until laundered.
aside a little milk to dissolve gelatin if powder.
In a saucepan put the milk and cream to a boil and starts to boil you take a little and pour slowly into the yolks, beating endlessly, so it does not curdle. Once dissolved pour everything into the saucepan and, stirring constantly, let it cook very gently until it thickens.
Add hot cream to the gelatin is dissolved or wet leaves, drained and move to dissolve completely.
Add the nougat into pieces and beat with mixer until creamy.
When it is warm, gradually add the whipped cream with a spatula and outflanking, three times, each time softer movements.
Pour this mixture into a loaf mold and cool, keeping the pan tilted in the fridge. This shoe by the side of the base and also put something on the opposite edge of tipping over. It is best to try before we give water to the desired angle. Let
jell in the refrigerator at least two hours.
Bavarois chocolate:
like is made of nougat, replacing it by 150 grs. molten chocolate fondant in a double boiler or microwave. We must also add the final two egg whites until stiff to come out more quantity, because almost all the molds slightly widen the "mouth" and this part is occupied almost entirely by the Bavarian chocolate.
Scrub the sides of the mold that could be stained and pour the chocolate Bavarian on the other, now with horizontal mold. Let
jell in the refrigerator completely and unmold.
Make It a silicone mold and freeze, that's how I did.
Source: mr
forum 
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