hi, i am trying to find a recipe online for baviour (sorry, not sure of spelling!) with rasperies in, or creme anglais.. please, please help me
2006-12-24 00:20:20 · 5 answers · asked by just trying to make a difference 5 in Food & Drink ➔ Cooking & Recipes
You may mean bavarois which is a creamy dessert.
There's a lovely recipe for an orange version here:
http://www.timesonline.co.uk/article/0,,23009-2357598,00.html
Or a minted raspberry version here (with pictures!)
http://www.dessert.net.au/minted-raspberry-bavarois/
2006-12-24 01:10:21 · answer #1 · answered by in vino veritas 4 · 1⤊ 0⤋
Bring 1/2 L milk and 1/2L cream to a boil with a vanilla pod (which you sliced open, removed the inner seeds by scraping with a spoon and mixed with the liquid). Let it infuse for half an hour with the fire off. Wisk together 18 egg yolks with 200g sugar, pour the lukewarm milk over this and mix well. Pour into individual ramekins or a baking tray and cook in the oven, au bain marie (place the tray or ramekins inside a larger one with a bit of water) for +/- 35 min at 90º. When set and cooled down you can serve: cover each ramekin evenly and sparely with sugar and melt it with a blowtorch or place it under a hot resistance wire (your oven grill). Do this just before serving or the sugar will absorve too much liquid and won't caramelize. (fell free to divide the portions, as long as the proportion between ingredients remains the same). I've been using this recipe ever since I started working as a chef and it never fails.
2016-03-13 21:49:10 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I think you mean Creme anglaise and Bavois.
Here's a bavois recipe I found on the internet.
Vanilla Bavois with Wild Berry Mirror
1 envelope or 3 tsp gelatine
3 tablespoons hot water
1 pint of milk
2 tablespoons of sugar
2 eggs
Vanilla or honey or saffron 1-2tsp of either.
190gm jar of Wild Berry gelée
Beat yolks of eggs and sugar together: add to milk heat until mixture boils and coats the spoon, remove; add dissolved gelatine.
Beat egg whites until stiff, stir in, flavour to taste.
Pour into desired moulds.
Melt gelée down and pour/spoon desired amount of gelée on top.
2006-12-24 01:01:27 · answer #3 · answered by alison 1 · 1⤊ 0⤋
Creme anglaise is posh custard. You'll find a recipe here: http://frenchfood.about.com/od/frenchcuisinebasics/ss/cremeanglaise_2.htm.
Is the other thing you are looking for baklava?
2006-12-24 00:24:41 · answer #4 · answered by Anonymous · 1⤊ 0⤋
creme anglais recipes see it here
2006-12-24 00:32:15 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Hi rebecca. Could you possibly mean BECHAMEL sauce? Try posting this again....I'm no cook so I can't help.
Season's greetings....x
2006-12-24 00:24:39 · answer #6 · answered by lou b 6 · 0⤊ 1⤋