If you have leftover Colomba cake, here is an unusual recipe to recycle it
For Andrea Dolci Passioni this was an opportunity to make not the classic Bavarois, but a single-portion dessert with many unusual ingredients including Colomba with salted caramel, strawberry jelly and a salted caramel sauce.
A very tasty recipe that can be prepared in advance and served to our guests after lunch or with a good cup of tea.
The recipe
Here are the ingredients and the step-by-step process.
- Ingredients
- 16 servings
- For the custard
- - 450 g whole milk
- -50 g UHT whole milk
- -250 g egg yolks
- -125 g caster sugar
- -45 g cornstarch
- -1 vanilla pod
- For the bavarois
- -700 g custard
- -150 g Salted Caramel Colomba
- -300 g fresh cream
- -12 g gelatin sheets
- For the strawberry jelly:
- -195 g strawberry juice from the extractor
- -4 g gelatin sheets
- -50 g caster sugar
- For the salted caramel sauce:
- -42 g salted butter
- -2 g of Fior di sale
- -200 g cream (35% fat)
- -46 g water
- -155 g sugar
- -128 g glucose
Directions
For the custard
In a saucepan, boil the milk with the contents of the vanilla pod and the pod itself. Separately, mix the egg yolks with the caster sugar using a whisk. Once well mixed, add the sifted rice starch and mix well with a whisk. Once the milk boils, remove the vanilla pod and pour all the milk into the yolk mixture. Stir well and bring the mixture back to the stove on low. Cook for about 3 minutes, stirring constantly so that the cream does not stick to the bottom of the pan.
For the Bavarois
Soak the gelatin sheets in cold water. Then squeeze out the excess water and melt them in a small saucepan over a bain-marie. Incorporate the gelatin into the custard while it is still hot. Wait for the cream to cool completely. Add the colomba, crumbled or in very small pieces, and mix well. Stir in the whipped cream gently, mixing from the top down. Pour the mixture into the silicone dome-shaped single servings and refrigerate for at least 24 hours.
For the strawberry jelly
Soak the gelatin sheets in plenty of cold water. In a saucepan pour 50 g of strawberry juice and caster sugar and bring to boil. Remove from the heat and add the gelatin sheets, squeezing out the excess water. Stir well and add the remaining 145 g of strawberry juice. Pour the mixture into a bowl and leave in the fridge for at least 6 hours or until the gelatin has completely set.
For the salted caramel sauce
In a saucepan, bring the butter to 130°C to give a "nutty" flavor. Leave to cool in a bowl. When cold, mix it with the fior di sale. Pour the cream into a saucepan, bring to a boil and let simmer. In another steel pot with a thick bottom, bring the water and sugar to a boil, add the glucose and cook everything at a temperature of 185°C to obtain a nice caramel color. Remove from the heat and gradually pour in the still hot cream, stirring well. Put everything back on the stove and bring it up to 106°C. Add the salted butter and mix the ingredients together. As soon as it is ready, pour it all into an airtight jar. You can store the cream for about a month at room temperature.
Plating
Add a spoonful of caramel cream and a few jelly cubes to each portion of Bavarois.
