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Nesselrode Bavarian Cream
Astrid's Kitchen
Nesselrode Bavarian Cream
Ingredients
1 1/2 dl (2/3 cup) raisins
5 sheets (5 Tsp. powdered) gelatin
2 eggs
1 dl (scant 1/2 cup) sugar
2 1/2 dl (1 cup) whipping cream
1 Tbs. dark rum
3 1/2 Tbs. grated semi-sweet chocolate
Instructions
1)
If the raisins are dry, cover with boiling water and soak 10 minutes. Drain well.
2)
Soak the gelatin sheets in cold water (or sprinkle the powdered gelatin over 2 Tbs. of the cream) 5 minutes to soften.
3)
Squeeze excess water from the sheets (disregard for powdered gelatin ).
4)
Melt the gelatin over low heat. Cool slightly.
5)
Beat the eggs and sugar until light and lemon-colored.
6)
Beat in the rum.
7)
Whip the cream. Fold the cream and the melted gelatin into the egg mixture.
8)
Fold in raisins and chocolate.
9)
Pour into a rinsed 1 liter (quart) mold. Refrigerate at least 3 hours.
10)
To serve, unmold and decorate with whipped cream and chocolate.
January 30, 2025
2:38 am
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