The art of french pastry phần 519

tablespoon) and the kirshwasser Using a pastry brush, soak the sponge generously with the syrup Wait 5 minutes for the sponge to absorb the syrup and then brush it one more time Continue to brush until all of the syrup has been used up Distribute the cherries evenly on top of the sponge MAKING THE BAVARIAN CREAM Whip the heavy cream until it is semi-stiff and place in the refrigerator Mix the 2.5 grams of gelatin with the 12.5 grams of water in a medium mixing bowl and let soften for 2 minutes Place it over a double boiler until it melts Remove from the heat Whisk in the kirschwasser and the 50 grams of the vanilla sauce you set aside for the Bavarian cream If the mixture thickens right away it is slightly too cold; place it on the double boiler for a minute and whisk until it is loose again Remove from the heat and add the remaining vanilla sauce Using a rubber spatula, fold in the whipped cream Pour the Bavarian cream over the cherries and place the cake pan in the freezer for 1 hour so that the cake can firm up FINISHING THE CHOCOLATE MOUSSE While the cake is in the freezer, make the chocolate shavings and finish the chocolate mousse Take a block of chocolate and scrape off a large plate full of shavings using a round 3inch cookie cutter, a vegetable peeler, or a special tool for shaving chocolate To finish the chocolate ...MAKING THE BAVARIAN CREAM Whip the heavy cream until it is semi-stiff and place in the refrigerator Mix the 2.5 grams of gelatin with the 12.5 grams of water in a medium mixing bowl and let soften for 2 minutes... Remove from the heat Whisk in the kirschwasser and the 50 grams of the vanilla sauce you set aside for the Bavarian cream If the mixture thickens right away it is slightly too cold; place it on the double... that the cake can firm up FINISHING THE CHOCOLATE MOUSSE While the cake is in the freezer, make the chocolate shavings and finish the chocolate mousse Take a block of chocolate and scrape off