gelatin blooms in water
Vanilla Bavarian Cream
*Gelatin .75oz
water, cold 50z
- bloom the gelatin
*Cream Anglasie
Egg Yolk 4oz
sugar 40z
Milk 1pt
Vanilla.35
heavy cream 1pt
milk and 1/2 sugar in sause pan on high
-boil
whip yolk 1/2 sugar
temper the eggs with milk
and pout the mixture back in the suase pan
bring the mixure to a nape stage, thick
DO NOT BRING TO BOIL
squeeze gelatin water out. and add
gelatin needs to disolve in heat
Whip the heavy cream separatley
to soft peak
fold the cream anglaise and whipped cream together
in a 8in ring lined with parchment paper
a layer of genoise cake
and strawberries around the edge
cake brushed with simple syrup
barvarian cream poured in
another layer of cake
brushed with simple syrup
put in the freezer.
put in the freezer.
decorated with buttercream
