Name: Charente Bavarois
Yield: 6 cups (1 L 440 ml)
Ingredients: 2½ ounces (70 g) dried currants; 6 egg yolks (½ cup/120 ml); 1 tablespoon (9 g) unflavored gelatin powder; ¼ cup (60 ml) Cognac; ½ cup (120 ml) port wine; ¼ cup (60 ml) simple syrup; 1 pint (480 ml) heavy cream; 3 egg whites; 4 ounces (115 g) granulated sugar

Preparation info

6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make this filling until you are ready to use it. Allow it to thicken slightly before filling the prepared forms to prevent the currants from sinking to the bottom.

Ingredients

2½ ounces (70 g) dried currants
½ cup (120

Dessert

Method

Macerate the currants in half of the port wine, preferably the day before and at least several hours before proceeding with the recipe.
Add the Cognac to the remaining port. Sprinkle the gelatin over the mixture and set aside to soften.
Whip the egg yolks for 1 minute. Bring the simple syrup to a boil and gradually incorporate into the yolks while whi