SARBAV (Baravoise Stabilizer)

It is a powder thickening agent for Bavarian cakes,puddings and Panna Cotta.

• Bavarian cream: 100 grams of Sarbav, 125 grams of egg yolk, 125 grams sugar, 500 grams of milk, 100 grams of flavoring paste, 750 grams of semi-whipped cream. Heat the milk to about 50°C, add the Sarbav and mix for two minutes. Add the egg yolk, sugar, the flavoring paste and pour on the whipped cream. Mix and pour into molds. Leave in the fridge to cool at least two hours before use.
• Panna Cotta: 80/100 grams of Sarbav, 300 grams of milk, 700 grams of fresh milk cream. How to use: heat the milk to about 50°C. Add the Sarbav and mix for two minute.  Add the cream (liquid or whipped). Mix and pour into the molds. Leave in fridge to cool at last two hours before use.