Bombs fried with cream
5 recipes
Bavarian with white chocolate icing
ingredients
servings
6
Full fat milk
250 grams
White sugar
70 grams
Egg, yolk
100 grams
Isinglass
10 grams
Vanillin
1 sachet
White chocolate
250 grams
Whipping cream
250 grams
Desserts from Italy - Toscana
Bavarian with white chocolate icing
Bavarian with white chocolate icing
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh sweet on the palate, typically summer but not only, to try!
preparation
step 1
1. Start stirring eggs with sugar and vanillin. 2. In a pot, bring the milk to boil.
step 2
3. Finely chop the white chocolate, soak the fish glue in cold water.
step 3
4. Add the hot milk to the egg mixture and mix.
step 4
5. Chocolate and fish paste to the still hot mixture and mix well until the chocolate dissolves everything and becomes a smooth cream.
step 5
6. Fit the cream to the snow and gently add it to the cream mixture previously cooled and firm in the fridge for at least four to five hours.
step 6
7. Pour it into molds and make it firm.
step 7
FOR THE GLASS: 170 gr. White chocolate, 100 g fresh cream, 25 g of glucose, 16 gr of butter
step 8
Bring to the boil the cream with the glucose to remove from the heat and pour it over the white chocolate melt into the bain-marie, turn it all over and add the butter, turn well and bring icing to
step 9
A temperature of 35/40 gr ° to pour over the cold bavarian of at least 12 hours.
step 10
ENJOY YOUR MEAL !!!
