Bavarian Cream with Earl Grey Imperiale Tea (5/6 moulds)

  • 100 g Milk chocolate
  • 100 g Whole Milk
  • 27 g Sugar
  • 2 Large egg yolks
  • 4 g gelatine
  • 165 ml cream
  • 2/3 teabags or 5/7,5 g Earl Grey Imperiale tea

    A) Melt the chocolate in a “bain-marie” or in the microwave. Heat the milk and prepare the tea concentrate by infusing it in the milk, for 7 minutes, than strain it.
    B) Hand whisk the yolks with the sugar in a bowl- alternatively , a planetary mixer can be used
    C) Dissolve the gelatine in the warm milk.
    D) Add the sugar and egg yolk mixture to the milk, and then also the melted chocolate.
    E) Hand whisk the mixture – alternatively, a planetary mixer can be used - and let it cool for few minutes.
    F) While the mixture cools down, whip the cream and fold it in the mixture.
    G) Pour the mixture in the ramekins and let set in the fridge until you serve it.
    H) Garnish as you prefer.

    Photo and recipe by Cucineria la Mattonaia