Today is my second anniversary as The Humble Gourmet. Yay!
I have so enjoyed this journey with all of you, and I look forward to sharing more recipes and stories and life events in the future. I hope you have all enjoyed it as much as I have.
Reflecting back on the two years, I have accomplishments that I’m proud of, and more that I would like to achieve in the upcoming year. I’ve shared some personal stories and moved to a new location. We’ve had Coffee & Doughnuts, the Best Granola Ever, and Christmas Dessert in February. I haven’t been as productive on the blog as I wanted to this year due to my health issues, but now I’m feeling good and rarin’ to go. I’m hoping in the next year to have more diverse recipes, I want to develop a new series of posts (in the works now, as a matter of fact), and possibly my first giveaway! So much more to do, I hope you’ll all be here with me for it!
So, in honor of this second anniversary, I’ve made chocolate Bavarian cream. Haven’t had Bavarian cream, you say? Well, now’s the time to try it. Almost like a cross between a mousse and a panna cotta, Bavarian cream is smooth and creamy, but uses gelatin to hold its form. It’s typically done in a large batch and put into a decorative mold, which is then turned out on a platter and adorned with cream and berries, but I went simple with this one. We are a household of two, so small ramekins are a better fit for us than a large molded version. But my goodness, were these delicious. They were gone almost as quickly as they were set. A little pink sea salt to bring out the chocolate, a couple of fresh raspberries (the last of the season here…boo!), and a sprig of mint and my friends, we were in business. I know working with gelatin can be intimidating, but this dessert is practically fool-proof. Consider it your entry to the gelatinized, set dessert club. You won’t be sorry.
What sort of things would you like to see on The Humble Gourmet in the upcoming year? Any recipe suggestions? Posts? More stories? Let me know in the comments! THG
- 6 oz. bittersweet chocolate, broken into small pieces
- 1 1/2 Tbsp. powdered unflavored gelatin
- 1/4 cup cold water
- 4 egg yolks, at room temperature
- 2/3 cup sugar
- 1 tsp. pink sea salt
- 1 tsp. vanilla extract
- 1 1/2 cups whole milk
- 2 cups heavy cream
- Raspberries and fresh mint, for garnish
- In a double boiler, melt chocolate over medium heat until fully melted and smooth. Set aside.
- In a small bowl, sprinkle powdered gelatin over cold water and let bloom, about 5 minutes.
- In a medium bowl, whisk together egg yolks, sugar, sea salt and vanilla until smooth and thick. Set aside.
- In a small saucepan, heat milk until bubbles just begin to form around the edges. Remove from heat. Pour hot milk into the egg yolk mixture in a slow stream, whisking constantly to avoid cooking the eggs. Return egg and milk mixture to saucepan and heat over medium, stirring frequently, until mixture coats the back of a spoon (about 5-10 minutes). Do not let it boil. Add bloomed gelatin and whisk to incorporate (it may bubble up; be careful not to let the mixture overflow). Add chocolate and mix until combined. Strain mixture into a clean bowl and set aside.
- In a stand mixer, whisk heavy cream until just before stiff peaks form (peaks should be firm, but fold over when lifted). Fold in half of the chocolate mixture until smooth, then fold in the remainder. Continue to gently fold until mixture is completely incorporated. Divide mixture among 6 small ramekins or one large gelatin mold, smoothing the top. Cover with plastic wrap and put in refrigerator to set, at least 3 hours.
- Once mixture has set, remove from refrigerator. To unmold: dip the mold or ramekin in hot water just up the sides for about 5 seconds. Run a butter knife around the edges. Turn a plate over the top and, holding onto the plate and mold, flip over. Carefully pull up the mold, wiggling gently if necessary to release the cream. Garnish with berries and mint and serve immediately.