for 4 people
- 150 gr. chocolate Patission
- 200 gr. of sugar
- 25 cl. liquid cream
- 50 cl. milk
- 4 egg yolks
- 3 tablespoons. tablespoons Grand Marnier
- Zest of one orange grated
- 4 sheets of gelatin
- 1 mold Bavarian
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35 à 4 mn.+ 6 h.0 de réfrigération |
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15 mn. sans |
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- Boil the milk with the orange zest and let Ingus for 5 minutes. Filter.
Gently melt the chopped chocolate in a bain-marie with half the milk.
- In a bowl put the sheets of gelatin to soften with a little cold water.
In a bowl, beat egg yolks with sugar until the mixture becomes bleached and sparkling.
Add the melted chocolate.
Whisk vigorously to incorporate the rest of hot milk in a saucepan.
Cook on low heat without stirring until the end of the spoon topping.
- Remove from heat and add the drained gelatine leaves, stir until completely dissolved.
Spend the preparation and let cool.
Moisten the inside of the mold of Grand Marnier.
- Whip the cold cream until it becomes firm.
Add it to the previous preparation.
Pour the mixture into the pan and place in refrigerator for 6 h.
French