Bavarian cream with chocolate sauce

Name: Bavarian cream with chocolate sauce
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 6 sheets Gelatine; 5/8 l Milk; 1 package Vanillin sugar; 3 Egg yolk (Gr. M); 75 g Sugar; 500 g Whipped cream; 100 g Dark chocolate; 7-10 Tbsp almond slivers, hazelnut kernels

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

6 sheets Gelatine
5/8 l Milk
1 package Vanillin sugar
3 Egg yolk (Gr. M)
75 g Sugar
500 g Whipped cream
100 g Dark chocolate
7-10 Tbsp almond slivers, hazelnut kernels

Directions

1
Soak the gelatine. Bring 3/8 l milk and vanillin sugar to the boil. Stir egg yolks and sugar until creamy, slowly stir in milk. Leave to stand in a hot water bath while stirring until everything becomes creamy (do not boil; see tip "to the rose). Squeeze the gelatine and stir in. Cool in ice water bath while stirring until it starts to gel
2
Whip 375 g cream until stiff, fold in. Pour into a cold rinsed saddle of venison dish (approx. 1 l). Cool for approx. 6 hours
3
Heat 1/4 l milk. Chop the chocolate and melt it while stirring. Cool down
4
Roast the almonds. Whip 125 g cream until stiff. Turn out cream, decorate. Serve everything