Monday, February 13, 2012
Chocolate Bavarian Cream, Meringue, and Chocolate Malt Ice Cream
It isn't too late to make something for your Valentine's Day dessert. Someone skilled could have arranged this in a better way, perhaps taken a decent photo. That isn't me. Still, it made a lovely "pre-Valentine's Day" dessert, and the meringues are so light you almost forget about all the fat in the Bavarian. And the ice cream. The meringues are fat-free, so there you go!
For the Ice Cream:
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/2 cup granulated sugar
1/4 cup malted milk powder
1/4 cup dark cocoa powder
Scald milk and cream in a saucepan. In a large, heatproof bowl whisk together the egg yolks and sugar until smooth. Slowly beat in the milk mixture in a thin stream. Return combined mixture to pan and cook, whisking gently until it reaches 170 degrees F. Remove from heat, Strain into a heat-proof bowl. Whisk in cocoa and malt powder. Chill before processing either in an ice cream maker, or as I did in a metal tray in the freezer (scrape with a fork every 20 minutes until firm).
For The meringues:
6 egg whites at room temperature
2 cups sugar, divided
1 1/2 teaspoons white vinegar, divided
Beat egg whites until just firm. Beat in half the sugar slowly, a tablespoon at a time. Beat in 1 teaspoon of the lemon juice, then half the remaining sugar (a tablespoon at a time) and then the remaining vinegar. Add last of sugar a tablespoon at a time beating until meringue holds very stiff peaks and is glossy.
Pipe into squares on a parchment lined baking sheet. Bake at 275 degrees F. for about an hour, or until mostly dry. Turn off oven and let sit several hours until dry.
For The Bavarian Cream:
1 tablespoon gelatine powder
1/4 cup whole milk
2 ounces unsweetened chocolate, shaved fine
4 large egg yolks
2/3 cup granulated sugar
1/4 teaspoon salt
2 cups whole milk, scalded
1 cup whipping cream, whipped
Soften the gelatine in the 1/4 cup of milk. Combine egg yolks and sugar in a saucepan, whisking well. Add salt. Slowly whisk in the scalded milk and shaved chocolate. Cook over low heat, whisking until mixture reaches 170 degrees F. Remove from heat, whisk in the gelatine and when completely dissolved, strain through a sieve into a clean bowl. Chill until just set. Meanwhile, beat the whipping cream until stiff. Fold whipping cream into the slightly set cream mixture. Pour into an oiled 1 quart mould (or several small ones) and chill several hours before unmoulding.