Bavarian\' vanilla and mocha cream with two fruit sauces

Name: Bavarian\' vanilla and mocha cream with two fruit sauces
Cook time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 5 sheets Gelatine; 2 Vanilla pod; 3/4 l Milk; 1 pinch Salt; 6 Egg yolk (size M); 200 g Sugar; 2 TABLESPOONS Espresso powder; 3 (250 g each) Cup of whipped cream; 100 ml White wine; 1 package (250 g) frozen raspberries; 1 TABLESPOON Cornstarch; 1 can(s) (850 ml; 500 g by weight) Peaches; 1 collar Mint

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 15

5 sheets Gelatine
2 Vanilla pod
3/4 l Milk
1 pinch Salt
6 Egg yolk (size M)
200 g Sugar
2 TABLESPOONS Espresso powder
3 (250 g each) Cup of whipped cream
100 ml White wine
1 package (250 g) frozen raspberries
1 TABLESPOON Cornstarch
1 can(s) (850 ml; 500 g by weight) Peaches
1 collar Mint

Directions

1
Soak gelatine in plenty of cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up the milk with vanilla pod and pulp and salt. Whisk the egg yolks with 150 g sugar in a hot water bath until firm. Pour the boiling milk onto the cream and stir until smooth. If the cream is still too thin, heat it up again on the bain-marie while stirring until a creamy consistency is obtained.
2
Squeeze the gelatine well and dissolve in the cream. Pour through a sieve, measure approx. 1/3 of the cream and stir in the espresso powder. Allow the two creams to cool in a cold water bath while stirring and then place in a cool place for approx. 15 minutes. In the meantime, beat 250 g and 500 g cream separately until stiff and put in a cool place. As soon as the creams start to gel, fold 250 g cream into the mocha cream, 500 g cream into the vanilla cream. Place the two creams in a bowl and gently pull them through once with a wooden spoon to create a marbled cream. Divide into 15 glasses (each containing approx. 0.2 litres) and place in a cool place for approx. 1 hour. In the meantime, boil up white wine with the remaining sugar and raspberries. Stir starch with 1 tablespoon of water until smooth and bind the raspberries with it. Then pass through a sieve and allow to cool. Drain the peaches and puree them finely with the blender of a hand mixer. Season with sugar if necessary.
3
In the meantime, boil up white wine with the remaining sugar and raspberries. Stir starch with 1 tablespoon of water until smooth and bind the raspberries with it. Then pass through a sieve and allow to cool. Drain the peaches and puree them finely with the blender of a hand mixer. Season with sugar if necessary. Wash the mint, dab dry and pluck small umbels. Spread raspberry and peach sauce half each on the creams. Decorate with mint