Bourbon Chocolate Bavarian Cream
Submitted by Dant Crossing
- 1 envelope unflavored gelatin
- 1/4 C cold water
- 4 egg yolks
- 1/8 tsp salt
- 1/2 C sugar
- 1 C whole milk
- 1 C heavy whipping cream
- 2 oz bittersweet chocolate, melted
- 2 Tbsp Monk’s Road Bourbon
Soften the gelatin in 1/4 cup of cold water; set aside.
Blend egg yolks, salt and sugar in a double boiler. Gradually add milk and cook over hot water, stirring constantly until mixture is thickened and smooth.
Add gelatin and stir until dissolved. Then add melted chocolate and blend well. Cool mixture to room temperature, stirring occasionally and scraping the sides of the pan.
Whip cream while gradually adding bourbon until stiff peaks form. Gently fold whipped cream into custard. Spoon into parfait glasses. Chill 2–3 hours before serving.
Garnish with fresh berries, mint leaves or chocolate shavings, or dust with powdered sugar.