Text 29973, 126 rader
Skriven 2012-09-28 10:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Penn Deutsch 319
========================
 ML> I was in fact gone. I hope Annie was sensible and put
 ML> this quite good spaghetti sauce in the freezer but do
 ML> not entertain high hopes.
 NB> Perhaps you will be pleasantly surprised to find them in the freezer
 NB> upon your return.  :)

I'll give a report as usual, when I get back there early
next week. I've not heard a peep from them in over a week,
which may be a good sign, actually, as in previous crises
I've gotten e-mails saying stuff like "where are you? come
home at once." Last time I heard that I was in the mountains
of Bavaria (probably the saddest loss from my computer
crash was my still-unfinished trip report from then) and
didn't have Internet for several days, and by the time I
got back to Annie the crisis was over.


MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Vanilla Bavarian Cream (Creme Bavarois a la Vanille)
 Categories: Desserts, Dairy, French, Cheese/eggs
      Yield: 6 Servings

MMMMM-----------------------AMERICAN UNITS----------------------------
    7/8 c  Sugar
  1 1/2 c  Milk
    1/3 oz Gelatine
  1 1/2 c  Whipping Cream; whipped
      3 tb Powdered Sugar

MMMMM------------------------METRIC UNITS-----------------------------
    190 g  Castor sugar
    375 ml Milk
     10 g  Gelatine
    375 ml Whipping cream; whipped
     40 g  Powdered sugar

MMMMM---------------------------COMMON--------------------------------
      6 lg Egg yolks
      1 pn Salt; (tiny]
      1    Vanilla pod -=OR=-
    3/4 ts Vanilla extract

  Notes. Castor sugar is fine sugar. Whipping cream is a heavy cream
  with just enough butterfat content to whip. You can substitute 1 part
  double and 1 part single. (US heavy and light). Powdered sugar is
  icing sugar, but you may use castor again.

    Put the milk into a heavy saucepan with the vanilla pod and the salt
  and heat gently. When the pod is soft, split it, and with the point
  of a knife extract the tiny seeds which you rinse off into the milk.
  It is traditional for vanilla bavarois to have these seeds when
  finished, to show the use of real vanilla. If you don't have vanilla
  pods, but only REAL vanilla extract (NEVER use artificial vanilla in
  this dish) add it to the milk with the gelatine later, but heat the
  milk anyway.

  Continue heating the milk gently while measuring the remaining
  ingredients and separating the eggs. As soon as it comes to the boil,
  turn off and allow to steep. If using powdered gelatine, sponge it by
  sprinkling it over some water in a cup, while stirring and then
  letting it sit to absorb the water. If using leaf gelatine which is
  easier and less strong in flavour, place the sheets, one by one (to
  avoid dry spots stuck together) into cold water in a shallow dish.
  Let them absorb the water and become soft and pliable.
    Separate the egg yolks and put them in a large bowl. Start beating
  with an electric beater, and when they start to lighten in texture,
  add the castor sugar, a little at a time, beating the while. When all
  the sugar has been added, continue beating until the mixture is very
  thick, pale and forms the ribbon. By now the gelatine will be
  softened or sponged, so place it in a container in a hot water bath
  to dissolve/melt.
     Strain any skin and the vanilla pods out of the milk, but allow the
  seeds through. Rinse out the pan. Add the dissolved vanilla to the hot
  milk and add the mixture to the egg mixture, in a thin stream of
  drops, beating the while. When all is added, return the mixture to
  the pan and heat very gently stirring continuously until it thickens.
  This takes place at a temperature of around 170-175F. Take great care
  not to overheat the mixture or the yolks will curdle, and the
  preparation will be spoilt.
    As soon as the mixture coats the back of the wooden spoon well,
  remove from the heat, and start to cool in cold water, stirring from
  time to time while you continue with the next stage and changing the
  water when it warms up.
    If you intend to turn out the bavarois, prepare a mould by wiping
  lightly with a flavourless oil. If not, get a serving dish ready. In
  an ice cold bowl, whip the chilled cream until just beginning to
  thicken, then sprinkle over the powdered sugar and continue whipping
  until quite stiff. (It is quite in order to use one of the
  proprietory cream stabilisers - follow their instructions, but don't
  let the cream curdle and turn to butter). Return the whipped cream to
  the fridge. Have ready a bowl large enough to receive the combined
  cream and custard.
    When the custard gets cold, you will notice that is starts to set
  _very_ lightly. It is more a change of texture than setting really.
  Immediately remove the pan from the cold water and pour the mixture
  into the large bowl. Add the whipped cream and cut and fold the two
  together delicately to produce a homogenous mixture. Immediately pour
  this into the mould or serving dish and leave to set in the fridge
  for at least 3 hours. [IMH Notes]
    I use vanilla sugar throughout this preparation, as well as
  flavouring my milk with vanilla pods. Vanilla sugar is castor sugar
  in which I store my vanilla pods.
    The watch points are three fold. 1 Making the custard. Temperature
  is critical, too cool and the mixture will not thicken, too hot and it
  curdles. I watch it like a hawk and use a thermometer. I also have a
  bowl of cold water ready to cool the mixture if I suspect it may be
  trying to curdle, though never need to use it. 2. using the gelatine.
  You must sponge and dissolve it fully before adding to the custard,
  and when cooling, you must get it to the point of setting but not
  beyond. When at the right point, the spoon begins to leave a "trace"
  through the custard, it is hard to describe but very easy to see. At
  this point you need to work fast to compose the bavarois, or the
  gelatine will set too far before the cream is folded in. 3. Whipping
  the cream. Again, not far enough and the cream will be too liquid to
  hold its shape, too far and the cream will start turning to butter.
  Have everything ice cold and don't recoil from using a cream
  stabiliser.
    Recipe Elaborated from Larousse Gastronomique & Mmed
    IMH c/o Le MarYol BBS 2:325/4.151

MMMMM

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