Bavarois with vanilla and Candied Ginger

Ingredients for Bavarois with vanilla and Candied Ginger

Instructions for Bavarois with vanilla and Candied Ginger

To prepare the Bavarois with vanilla and Candied Ginger recipe, please follow these instructions:

Pour the whipping cream and the split vanilla pod in a pan and warm up to the boiling point. Turn off and let the fluid drag. Beat the egg yolks white and airy with sugar. Roof vanillestangen up and scratch grains out. Came the grains in æggesnapsen, and stir a little of the hot cream into the rest of the cream then Stick in., and got the mixture back into the pan. Warm the cream gently up on low heat, stirring constantly until foam disappears, and the cream becomes thick – it should not boil. Add the chopped, pickled ginger. Soak isinglass in cold water for a few minutes, and melt it over a water bath. Mix melted isinglass in the cream, and stir it well. Term, the cream, and allow it to be cold. Whip the cream stiff and turn it into the egg cream. Brush one form or 4 small serving moulds with oil, and got the cream of the cream in the refrigerator. set. Boil sugar and water with cinnamon to a thick caramel by even heat. Add the cognac, and let the bed sheet to cool. Add the pineapple, cherries, and let them soak overnight. Set the mold/molds with bavarois in hot water for a moment, and turn it out onto a platter or 4 dessert plates. Sprinkle cocoa on top of bavarois'en, and serve pineapple cherry around it with a little of the bed sheet. Garnish with fresh mint and a few pineapple Cherry with leaves on.