Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Kirsch Mousse
Serves 8

9 Sheets Gelatin
3-1/2 oz. Kirsch
1 qt. Heavy Cream
30 oz. Pastry or Bavarian Cream

Méthode:
Soften gelatin in ice water. Bring the Kirsch to a simmer over low heat. Remove from the heat, add the gelatin and stir until it is completely dissolved. Stir the gelatin mixture into the heavy cream, then whip the cream until soft peaks. Fold the whipped cream into the pastry cream and pour into a glass chill and garnish with fresh berries.

Bavarian Cream
4 oz. Granulated Sugar
4 tbsp. Corn Starch
4 Egg Yolks
1/2 pt. Milk
1/2 pt. Heavy Cream
1/2 tsp. Vanilla Bean

Méthode:
Mix 2 oz. sugar and all the cornstarch in a bowl. Add the egg yolks and the mix until paste is formed. Sir in 4 oz. of milk. Combine the remaining milk and heavy cream and sugar into a sauce pan and bring to a boil. Pour the hot milk into the egg yolk mixture, whisking constantly, then pour the mixture back into the pan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir for an additional minute. Stir in the vanilla and return to a bowl.