Creamy, delicate, melting in your mouth... Bavarian cream with a hint of nectarine mousse. Sophisticated bliss...
Serves about 8 ramekins
Ingredients:
• 500 ml cream 36% fat (30%)
• 400 ml milk
• 4 yeast
• vanilla stick
• 10g icing sugar
• 4 topped tbs gelatine
Nectarine sauce
• 4-5 nectarines
• 2-3 tbs sugar
• ca 50 ml water
Preparation:
Melt gelatine in about 10 tbs of cold water. Boil milk with a stick of vanilla. Set aside for 2 minutes. Process yolks with icing sugar until you have a light mixture. Remove the vanilla stick from the hot milk and carefully (drop by drop) pour to the egg mixture continuously processing at a low setting so that yolks don't congeal.
Whisk the mixture for another dozen or so seconds in a water bath until it thickens. Add set gelatine and process carefully.
Set aside to cool down completely. When the mixture thickens, whisk the cream and combine with the egg mix.
Put the cream into the ramekins and leave in the fridge for at least a few hours. To take the cream out of the ramekins you need to place them in hot water for a few seconds. Serve chilled with plenty of nectarine sauce.
Sauce
Cut the nectarines and pour on plenty of hot water. Peel, seed and put into a food processor. Add sugar and water. Process until the sauce becomes smooth.
Enjoy!