All about Food. B:9 Most of the blog will be about my various cooking experiments with some reviews of local restaurants thrown in once in a while. Reviews/food experiences from other place will be included also.

Thursday, December 07, 2006


Wid, his parents, and I returned from our trip to Singapore. I managed to find lots of ingredients for Chinese cooking as well as gelatine for cheap. With the last ingredient in hand, I decided to make Bavarois or Bavarian Cream Monday afternoon. The recipe I used was from my mom's Chinese-translated cookbook on creating desserts without an oven. Since the oven in the house is still broken, this cookbook comes in very handy. I already tried Blun's Mangen, which Wid really liked a few months ago. I read in several places on how to make Bavarois and they all seemed to differ in terms of the order of the steps. For this attempt, the steps were modified based a bit. I first soaked the gelatine powder in water. I warmed the milk and the sugar on the stove until the sugar melted. I then added the gelatine. I then beat two egg yolks in a glass bowl and slowed added the sugar-milk mixture to the eggs. I poured the mixture into a sieve, though I think the sieve was too coarse because everything simply passed through it. Instead of immediately putting the mixture on ice, I returned it to the stove and cooked the cream until it coated my wooden spoon. When I was able to draw a line on the spoon with the coated cream, the cream was the correct consistency. What was interesting is when the cream was almost done, I could hear the change in the sound of the spoon hitting the side of the pot. I let the cream cool in an ice bath as I beat the whipping cream. In my first attempt at beaten the cream, for some mysterious reason, the cream started to curdle like when milk and something acidic were combined together so I had to redo the batch. Once the cream was whipped, I had trouble incorporating the cream and the whipped cream. I think the problem was I added the whipped cream to the cream instead of vice versa. Eventually everything was mixed in nicely and I placed the dishes into the refridgerator.

To serve the Bavarois, I added freshly whipped cream and a piece of Hersey Kiss on each dish of cream. Everyone seemed to like it, but it might be too sweet for Wid's parents' pallet. I thought it was not too sweet, but next time I'll decrease the amount of sugar. I'm also tempted to make a chocolate version later.

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