- 350 g semi-whipped cream
- 200 g chestnut cream
- 175 g fresh cream
- 125 g milk
- 100 g yolks
- 100 g dried amaretti
- 60 g sugar
- 10 g amaretto liqueur
- 6 g food gelatine sheets
- bitter cocoa
Soak gelatin in water. Heat the milk and 125 g of cream with the crumbled amaretti. Separately, mix the yolks, sugar and 40 g of cocoa, then dilute them with the macaroon milk; cook on a hot but not boiling water bath until it reaches 85 ° C.
Take away from the heat, filter and add 10 g of amaretto liqueur and squeezed gelatin, stirring to dissolve completely. Incorporate the half-whipped cream into the lukewarm (35 ° C) mixture, pour into a 1.2-liter donut-shaped smooth mold (we have used one in fluted silicone, which must be cooled in the freezer before removing from the mold) and refrigerate for 2 hours.
Turn outfinally, after briefly immersing the mold in hot water.
diluted a little chestnut cream with 20 g of rum and 40-50 g of fresh cream. Serve the Bavarian with chestnut sauce and, to taste, chopped amaretti.
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