White Chocolate Bavarian Cream

Name: White Chocolate Bavarian Cream
Yield: Yield: 6 cups (1 L 440 ml)
Ingredients: Grated zest of 1 lemon; 6 egg whites (¾ cup/180 ml); Grated zest of 2 oranges; ½ cup (120 ml) lemon juice (see Note); 5 ounces (140 g) white chocolate, melted; 5 ounces (140 g) granulated sugar; 1½ cups (360 ml) heavy cream; 4 teaspoons (12 g) unflavored gelatin powder; ⅓ cup (80 ml) cold water

Preparation info

Yield:
6 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Do not make this filling until you are ready to use it.

Ingredients

1½ cups (360 ml) heavy cream
4 teaspoons (12

Dessert

Method

Whip the cream to soft peaks. Reserve in the refrigerator.
Sprinkle the gelatin over the cold water and set aside to soften.
Combine the sugar and egg whites in a mixer bowl. Heat over simmering water, stirring constantly to prevent the egg whites from cooking, until the mixture reaches 140°F(60°C). Remove from the heat while continuing to stir. Put t