How to make bavarois

Materials

Bounds of a diameter of 15cm with one ring type for two pudding types only a pudding type for about 8

An egg yolk For two
Granulated sugar 60g
Milk 200cc
Gelatine 10g
Water to dissolve gelatine in Tablespoon 3
Fresh cream 200cc
Vanilla essence Several drops

A source[For preference]

Jam Tablespoon3
Water Tablespoon3

How to make bavarois

A preliminary arrangement

The gelatine as well as the water of the quantity I soak it.

1.To milk I soaked it I add gelatine I put it on the fire,and warm up I dissolve gelatine.
*The gelatine when I heat too much because it is hard to come to harden if I melt immediately I take you off fire.

2.To an egg yolk granulated sugar in addition till I become whitish I can bubble.

3.With one milk vanilla essence I add it.

4.I strain it.

5.A ball I hit the iced water it is just that I am mushy while mixing it I cool it.

6.Fresh cream lightly the degree that it creates hard feelings I can bubble.

7.With 5 fresh cream I mix it with.

Bavarois cloth

8.In a model I drain it,and there can be it with a refrigerator around 2 hours I cool it I harden it.

*A model I am rather hot to hot water several seconds can arrive bavarois a little I dissolve it from a model I take it off.

*Jam and water mix it with a source I am made to bavarois I attach it.

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