Serve these light and creamy cinnamon desserts, called bavarois in French, with the crisp Almond Tuiles. You can add to the presentation with raspberries or orange segments.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
- 2 teaspoons unflavoured gelatin
- 1 cup milk
- 3/4 teaspoons cinnamon
- 2 egg yolks
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 2/3 cups whipping cream
- 1/4 teaspoon cinnamon
In small bowl, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes to soften.
Meanwhile, in small heavy saucepan, heat milk and cinnamon over medium heat until bubbles form around edge.
In bowl, whisk egg yolks with sugar; whisk in hot milk. Return to saucepan and cook, stirring, over medium-low heat until mixture is thick enough to coat back of spoon, about 10 minutes. Remove from heat. Add softened gelatin; stir until dissolved. Add vanilla. Pour into large bowl. Place plastic wrap directly on surface; refrigerate, stirring twice, until consistency of egg whites, about 1 hour.
In bowl, whip cream; fold one-quarter into gelatin mixture. Fold in remaining whipped cream. Pour into 4 greased 6-oz (175 mL) fluted moulds, ramekins or custard cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead; Refrigerate for up to 2 days.)
Garnish: One at a time, run knife around edge of mould, or warm mould for a few seconds in bowl of hot water. Invert chilled serving plate onto mould; invert to unmould mousse onto plate. Using fine mesh sieve, dust cinnamon over mousse and plates.
Nutritional facts <b>Per serving:</b> about
- Sodium 52 mg
- Protein 6 g
- Calories 234.0
- Total fat 18 g
- Cholesterol 157 mg
- Saturated fat 10 g
- Total carbohydrate 14 g
- Iron 4.0
- Folate 8.0
- Calcium 11.0
- Vitamin A 23.0
- Vitamin C 2.0