BAVAROIS
Make and share this Bavarois recipe from Food.com.
Provided by Wild Thyme Flour
Categories Gelatin
Time 45m
Yield 6-8 individual or one large, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- If using leaf gelatine, soak in cold water.
- Cream the yolks and sugar in a bowl until almost white.
- Bring the milk to the boil and whisk onto the yolk mixture.
- Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
- Remove from heat and add the gelatine, stir until dissolved.
- Stir occasionally until cool and almost setting point.
- Fold in the lightly beaten cream.
- Fold in the stiffly beaten egg whites.
- Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
- Turn onto a plate and serve.
- Chocolate: melt 50g ( 2 oz) chocolate in the milk.
- Coffee: add some coffee essence or coffee granules in the milk.
- Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).
Nutrition Facts : Calories 156.8, Fat 10.5, SaturatedFat 6, Cholesterol 103.4, Sodium 54.1, Carbohydrate 10.9, Sugar 8.5, Protein 5.3
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
BAVARIAN CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
PORTUGUESE LEMON BAVAROIS
This is a delicious pudding-custard-like dessert from Sintra, Portugal. Fill the center with fresh fruit.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 3h10m
Yield 20
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
- In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
- In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
- Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
- Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 17 g, Cholesterol 151.1 mg, Fat 20.3 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 12.2 g, Sodium 41.8 mg, Sugar 15.3 g
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- Classic bavarois. First on the list just had to be this delicious traditional bavarois recipe. There are no bells and whistles on this one, just plain old bavarois flavored with vanilla in a creamy and smooth consistency.
- Vanilla & coffee bavarois with mocha sauce. This delicious twist on the classic bavarois recipe is any caffeine lover’s dream. The coffee center and mocha sauce are bound to go down a treat, perhaps as an after-dinner treat instead of an espresso (or with an espresso!)
- Mango bavarois with mango sorbet. Bavarois, but make it tropical! The addition of mango to this recipe, alongside the tasty mango sorbet, makes this dessert the summer dinner party dessert of dreams!
- Raspberry and vanilla bavarois. This simple but flavorful dessert is perfect for afternoon tea in the sun. Use fresh raspberries to adorn the top of the bavarois, and keep a spare punnet of them back for the delicious raspberry coulis the creator recommends you serve alongside it.
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- Almond bavarois with rhubarb and praline. The tartness of the rhubarb works so well against the sweet, light almond, and crunchy praline flavors. What’s more, the presentation of this one wouldn’t look out of place at an haute cuisine restaurant – just look at how smooth and perfect it looks.
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- Double Chocolate Bavarois Cake. This is part cake, part bavarois, and all chocolate! I mean, to me, this is heaven. Not only does it taste incredible, but it looks wonderful, too.
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