Cinnamon Bavarois Recipes
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
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