Chocolate brandy bavarois Recipe

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serves:

6

Skill:

medium

Total Time:

01:30
plus overnight setting

Prep:

01:30
plus overnight setting

Cooking:

00:00

goodtoknow user Suzanne Readman sent in her Mum’s Best Dish, chocolate brandy bavarois and says: ‘My mums chocolate brandy bavarois makes a great special dessert for Christmas or any special occasion for that matters!’ A thick creamy topping with a deliciously sweet inside, this tasty dessert recipe is perfect for sharing with the whole family and has been a favourite in the Readman household for generations.

Ingredients

  • 2 eggs
  • 2tsp caster sugar
  • ½ pint milk
  • ½ pint double cream
  • 6oz grated chocolate
  • ½oz gelatine (to set 1 pint)
  • 1 measure of alcohol - Brandy is my preference
  • To decorate:
  • ¼ pint whipping cream
  • Chocolate shapes
  • Sponge fingers
  • Apricot jam

Method

  • Heat milk to just below boiling point. Whip eggs and sugar. Add hot milk slowly

  • Using Bain Marie method, heat slowly until the custard coats the back of a wooden spoon stiring throughout. Add grated chocolate & leave to cool

  • Cut sponge fingers in half and line 6″ or 7″ flan ring using the apricot jam to coat the sides and base of the fingers to create a seal between the individual fingers and the serving plate

  • Dissolve gelatine in hot water. Whip double cream to consistency of custard

  • Add gelatine, whipped cream and alcohol to custard and cool quickly until it starts to set

  • Pour into flan ring & set in the fridge (12+ hours/overnight) Remove 1 hour before serving and decorate

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