So I made a scarlet empress this weekend. When I made the vanilla bavarian, the milk was brought to almost boiling and when I finally tempered the eggyolk/gelatin mix, it was at the temperature specified by Rose (170F). So i was afraid to cook it any longer in case it curdled but I knew it had to be cooked to the consistency of thickened cream. Anyway the bavarian filling seemed flat in taste - almost like a fat free bavarian if you know what I mean. I believe I should have cooked the mix instead of worrying about the curdling part.
I am upset becuase I have done this dessert before with excellent results. This weekend all my desserts seemed to have problems. Did I make the cream too hot for tempering?