Mango Bavarian Cream Recipes

Steps:

• Place 1/4 cup of the milk in a bowl.
• Sprinkle gelatin over milk and let sit for 5 minutes.
• Heat remaining 3/4 cup milk and granulated sugar in saucepan.
• Turn the heat to low and cook, stirring until the sugar dissolves.
• Add gelatin to warm milk and stir just until the gelatin melts.
• In a blender, puree the mango, confectioner's sugar, orange juice, and vanilla until completely smooth.
• Transfer the mango mixture to a bowl and mix in the gelatin-milk.
• Whip the cream until it holds soft peaks.
• Fold the cream into the mango mixture.
• Pour the Bavarian into 1-cup ramekins.
• Chill for 2 hours.
• Serve with raspberries and mint.
• Makes 4 servings.

Steps:

• For the Bavarian cream
• Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
• Soak the gelatin in 2/3 cup cold water for 10 minutes.
• Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
• Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
• Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
• Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
• Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
• For the coulis
• Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
• Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.