Cinnamon bavarois with cantuccini crumble – cooking club!
Last friday we had our two monthly cooking club, where I think everyone is looking forward to. Doing it more often is not really an option and maybe that is one of the reasons why we are still having so much fun after a few years now. This time we had a fairly large menu especially when it turned out that we had two people ill so in total ten persons, What did we make?
Mackerel rilette on lightly grilled courgette (with missing wakame)
Poached mushrooms with white wine, gardencress and pink pepper
Croquette of serranoham
Softshell crab, quinoa, seaweed and samfire
Lightly bound soup with green asparagus, paprika and bacon
Three way’s cooked lamb (leg of lamb, lambchops and a lambburger) with roasted vegetables, beurre blanc with safron and a sprout salad
Dessert; cinnamon bavarois with cantuccini crumble, pomegranate and coffeesyrup
To start with we had a great time as usual (and slightly wacky humor as you can see) and everything tasted really good with the exception of that soft shell crab that was really crap… 😉
I kind of vaguely remember I had one before and that was ok, but this one was mushy on the inside and not crispy on the outside, so I guess not baked properly. No one liked it, so it wasn’t me only. The main course was a bit much really but delicious and the star of the evening (well that’s what I thought) was the dessert. Which – entirely a coincidence – Charlotte and me made… We also made our own cantuccini and that was surprisingly easy. I had never made them before. There were no almonds (small mistake in shopping) and so we chose to use hazelnuts instead. Tastes very different but is still quite delicious so a good option.
The original recipe had milk instead of double cream but the only milk I could find was sterilized (not sure if that is the right term in English) and I don’t like that so I opted for double cream. Below you will find the recipe with all the changes we made. I can tell you it is a total winner….
I’m already looking forward to the next one! And for now the recipe!
Cinnamon bavarois with cantuccini crumble
- 6 dl double cream
- 100 gr sugar
- 3 cinnamon sticks
- 30 gr sugar
- 3 egg yolks
- 6 gelatin leaves
- ground cinnamon
- 500 ml double cream
- Strong espresso a few cups
- 1 tbps of sugar for every espresso
- 250 gr flour
- 16 gr bakingpowder 1 sachet
- 150 gr sugar
- 150 gr hazelnuts
- pinch of salt
- marrow of one vanilla pod
- 2 eggs and a little of the eggwhite of the above eggs
- pomegranate seeds
- Place the 600 ml cream, 100 gr sugar and the cinnamonsticks in a saucepan on medium heat and bring close to the boil (but not boiling) and leave to simmer for about 15 minutes. Remove from the heat.
- In a separate bowl whisk the 30 gr sugar and the 3 eggyolks light and fluffy/ Soak your gelatin leaves in a bowl of cold water. As soon as your heated cream is done, remove the cinnamon sticks, squeeze the water from the gelatin leaves and let them dissolve in the hot cream. Now ad your egg mixture in as well and stir together. Have a taste to see if you want to add any more ground cinnamon at this point. We added a couple of tsp extra but it's up to your taste.
- Leave to cool.
- While the mix is cooling whip the 500 ml of cream to soft peaks (no sugar). As soon as your cinnamon mixture is at roomtemperature you can ad the cream and whisk it through.
- Pour into molds or glasses and put in the fridge to set.
- For the syrup heat the espresso with the sugar until the sugar is dissolved. Leave to cool.
- For the cantuccini preheat the oven to 180 C. Ground the hazelnuts in a foodprocessor until fine, but don't overwork them or you'll be left with hazelnut butter instead.
- Put the flour, baking powder, pinch of salt, hazelnutmeal, sugar and the vanilla together in a large bowl. Ad the two eggs and knead everything through until it comes together.If it is too dry ad a bit of the eggwhites from the eggs you used for your cinnamon mix. Don't ad to much at once. I think we added about 1 eggwhite extra.
- You should be left with a sticky and firm dough. Divide it into two pieces and shape each piece into a rol of about 3 cm thickness. Put on a tray with baking paper and bake in the preaheated oven for about 30 minutes or until golden. Ours needed a little longer than 30.
- Remove from the oven and leave to cool a little bit. Cut into slices of about 1 cm thick and put those back on the baking tray and back into the oven until they are dried and golden. Takes about 10-15 minutes.
- Leave to cool
- Crush the cookies until coarse crumbles. Take the bavarois from the fridge and ad a bit of the crumbs on top. Add the pomegranate seeds and about a tsp of the coffee syrup. You can serve the rest of the syrup separately.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.