Bavarois Creme De Marron Recipe

• 6 x Egg yolks
• 1 c. Sugar
• 2 c. Lowfat milk Vanilla essence
• 10 gm Gelatine
• 1 can (250-gram) chestnut puree (if the sweetened variety lessen the amount of sugar used and omit the vanilla)
• 600 ml Cream, whipped
• 1 1/2 x Blocks toblerone chocolate Marrons glaces
• 5 x Egg yolks
• 3/4 c. Sugar
• 1 3/4 c. Lowfat milk Vanilla essence

1. Prepare 1 day ahead of serving.
2. Serves 10
3. To make the bavarois: beat the egg yolks with sugar.
4. Bring the lowfat milk to the boil, pour a little into the yolks, mixing well, and pour it back int the saucepan.
5. Cook over a low heat, stirring constantly, till the custard coats the back of the spoon.
6. Strain into a bowl and add in vanilla essence to taste.
7. Dissolve the gelatine in a little water and add in it to the mix, stirring well.
8. Beat in the chestnut puree.
9. Set the mix aside to cold thoroughly.
10. Mix in the cream with a large balloon whisk.
11. Lightly oil a pretty mould and pour in the bavarois.
12. Cover with plastic wrap and chill overnight.
13. To prepare the garnish: place the chocolate in a bowl set over warm water.
14. Let the chocolate just heat and stir it well to avoid melting the nougat in the chocolate.
15. Dip the marrons in the chocolate and place them on a cake cooler to harden.
16. Store the marrons in an airtight container.
17. To make the creme anglaise: beat the egg yolks with sugar.
18. Bring the lowfat milk to the boil and pour a little into the yolks, mixing well.
19. Pour the mix back into the saucepan and cook slowly till the custard coats the back of a spoon.
20. Strain into a bowl and leave to cold.
21. Add in vanilla essence to taste.
22. Cover and chill.
23. To serve: turn the bavarois out onto a flat serving plate.
24. Spoon creme anglaise around it, and garnish with chocolate coated marron glaces.
25. My notes: you could make it more heady by flavouring the creme anglaise with rum instead of vanilla and perhaps use some thin chocolate sauce to make a nice butterflied pattern through the creme anglaise on the plate.
26. Looks very elegant.
27. /MISC

egg yolks, sugar, milk, gelatine, chestnut puree, cream, chocolate, egg yolks, sugar, milk

Taken from cookeatshare.com/recipes/bavarois-creme-de-marron-80471 (may not work)