Bavarois is the French name for Bavarian cream, it is a delicate cream dessert with a crème Anglaise base made from milk, cream and eggs. It is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect is produced.
This is a classic Bavarian vanilla-flavoured egg custard dessert mixed with cream and egg whites that's set with gelatine or agar.
Bavarois recipe:
5 eggs, separated100g caster sugar500ml milk1 vanilla pod, split lengthways25g gelaine crystals200ml double cream
Bavarois Preparation:
Method:
Add the milk and vanilla pod to a pan and slowly bring to a bowl. Meanwhile, cream together the egg yolks and sugar and beat until the sugar has dissolved and the mixture is light and creamy in colour. When the milk has boiled, take off the heat then, whisking continually, slowly add half the milk to the egg mixture.
Pour the resultant mixture into the pan with the remaining milk and whisk to combine. Return to the heat and cook over medium heat, whisking continually, until the mixture is thick enough to coat the back of a spoon.
Add the gelatine to a bowl and pour 80ml boiling water over the top. Stir until the gelatine has dissolved then pour this into the egg and milk mixture. Whisk to combine then immediately place the pan in a bowl of iced water and allow to cool to room temperature (when the mixture begins to set).
As the mixture is cooling, whip the egg whites in a clean bowl to the soft peak stage and whip the cream to the same consistency. When the custard mixture has cooled gently fold in the whipped cream and the whipped egg whites.
Pour into moulds and cool until set then unmould by plunging the mould into hot water and turning onto a plate. Serve with a fruit coulis. Alternatively, you can use the mixture as a cake filling.
5 eggs, separated100g caster sugar500ml milk1 vanilla pod, split lengthways25g gelaine crystals200ml double cream
Bavarois Preparation:
Method:
Add the milk and vanilla pod to a pan and slowly bring to a bowl. Meanwhile, cream together the egg yolks and sugar and beat until the sugar has dissolved and the mixture is light and creamy in colour. When the milk has boiled, take off the heat then, whisking continually, slowly add half the milk to the egg mixture.
Pour the resultant mixture into the pan with the remaining milk and whisk to combine. Return to the heat and cook over medium heat, whisking continually, until the mixture is thick enough to coat the back of a spoon.
Add the gelatine to a bowl and pour 80ml boiling water over the top. Stir until the gelatine has dissolved then pour this into the egg and milk mixture. Whisk to combine then immediately place the pan in a bowl of iced water and allow to cool to room temperature (when the mixture begins to set).
As the mixture is cooling, whip the egg whites in a clean bowl to the soft peak stage and whip the cream to the same consistency. When the custard mixture has cooled gently fold in the whipped cream and the whipped egg whites.
Pour into moulds and cool until set then unmould by plunging the mould into hot water and turning onto a plate. Serve with a fruit coulis. Alternatively, you can use the mixture as a cake filling.
