| Whip the cold pastry cream add flavoring if needed.
Dissolve gelatin in the boiling water. Chill the whipping cream, whipping
bowl and whip. Melt the ganache in a Bain Marie. |
| Whip the whipping cream in the chilled bowl on medium
high speed with the wire whip. Stir the gelatin liquid into the smooth
pastry cream. Stir the melted ganache into pastry cream until the
color is even. Whip the cream until it is stiff. Save off to
the side, 1 ounce of whipped cream in a small pastry bag with a fine
french star tip. |
| Fold the chocolate pastry cream into the whipping
cream. Fold it slowly and evenly until uniform. |
| Using a large pastry bag and a medium star tip fill
the serving dishes with a spiraling swirl of the Bavarian cream mixture. |
| Using the reserved white whipping cream decorate
each dish with a rosette and a decorative cherry on top. |
| These freeze and thaw really well for advance preparation. |
Click to view Instructions (5 samples remain) 
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