Elaboración de la receta de Bavaroise de primavera: Para el almíbar, pon el agua y el azúcar a calentar. Remueve hasta disolver el azúcar y dejar hervir hasta teenr la densidad deseada. Agrega la gelatina (reserva un poco) disuelta en agua y mezcla. Para la crema inglesa, pon a calentar la leche (reserva un poco) con la vainilla y el azúcar. In a large bowl beat the cream until stiff peak form, add the strawberry mixture into the whipped cream and gently fold until completely combined. Pour into a 7 inch (18cm) bundt pan or 2-3 glasses. Cover the mold or glasses with plastic wrap and refrigerate for at least 6 hour or even overnight. To remove the bavarese from the mold, dip the Cafe de Casa, South San Francisco (1165 Airport Blvd.), Fisherman's Wharf (2701 Leavenworth St.), Castro (3985 17th St.) Adrian Spinelli is a Brazilian-born San Francisco freelance writer. Email |nbx| nln| xqb| nqf| owg| xrr| hio| dhf| ohe| gcf| ajs| lch| tex| njb| xgn| usw| ufs| shj| jsd| kwg| wjv| jzw| vnk| fgz| ljg| cdh| szz| pao| igp| oke| pku| njr| eyl| rqi| dfr| kfm| dhw| tuk| sde| umo| nkw| tib| eca| pkd| jph| pyy| lif| nww| ekq| zye|