Recipe: Striped Bavarian Cream

1 Place your gelatin sheets in a bowl of cold water and put in the fridge.

2 Make your custard cream and keep it off the heat on your work surface.

3 Drain and squeeze your gelatin sheets by hand and incorporate them into your still hot custard cream using a small whisk until completely mixed.

4 Make sure to stir occasionally with a wooden spatula (vanning) during the rest of the recipe.

5 In a bowl pour your liquid cream and put in the freezer for 5 minutes then using an electric or manual whisk, whip your firm whipped cream.

6 Just before the end add the 0.4 oz (10g) of powdered sugar then take 1/5 of the cream, put it in a small bowl and reserve it in the fridge we will use it later for decoration.

7 In a small bowl melt in a double boiler or in the microwave your grated chocolate as quickly as possible in 1 to 2 minutes then set aside.

8 Mix then whipped cream and custard cream, this should be cold but not set. when the whole mixture is well homogeneous divide into 2 equal parts in 2 bowls,

in one add your vanilla extract and in the other your melted chocolate.

Assembly of the Bavarian cream:

a) Pour half of the chocolate cream at the bottom of the mold then place it in the freezer for 5 minutes, remove and incorporate half of the vanilla cream put back in the freezer for 5 minutes then add the last layer of vanilla for another 5 minutes in the freezer