Vanilla bavarois

Vanilla bavarois

By
From
How to Cook Desserts
Serves
4
Photographer
Peter Cassidy

A bavarois is a custard or crème anglaise that is flavoured and set with gelatine. This is the classic vanilla flavoured bavarois. Serve with a spoonful of compote made with whatever fruit is in season. You will need 4 darioles or individual glass moulds.

Ingredients

Quantity Ingredient
1 teaspoon sunflower oil, to grease
300ml double cream
300ml whole milk
1 vanilla pod
1 1/2 sheets leaf gelatine
4 egg yolks
60-75g caster sugar

To serve

Quantity Ingredient
Blackberry and lemon compote
or Honey and thyme roasted figs
or fresh berries

Method

  1. Very lightly oil the 4 moulds and place a disc of non-stick baking parchment in the bottom of each (to ensure an easy release when unmoulding the bavarois). Lightly whisk the cream in a bowl and set aside in the fridge until needed.
  2. Pour the milk into a saucepan. Split the vanilla pod in half lengthways, scrape the seeds out into the milk and add the pod. Bring the milk slowly to scalding point over a low to medium heat, then remove from the heat and leave to infuse for about 15 minutes.
  3. Meanwhile, put the gelatine sheets in a bowl, cover with cold water and leave to soften for 5–10 minutes.
  4. In a separate bowl, mix the egg yolks and 60g sugar together. Pour the flavoured milk onto the egg yolks, stirring, then return the mixture to the rinsed out saucepan. Taste for sweetness and add a little more sugar if required. Discard the vanilla pod.
  5. Stir the mixture continuously with a wooden spoon over a low to medium heat, until it thickens enough to evenly coat the back of the spoon and becomes a thin custard. Remove from the heat.
  6. Remove the gelatine from the water, squeeze out any excess water and add the gelatine leaves to the warm custard. Stir gently to dissolve the gelatine, then pass the mixture through a fine sieve into a bowl.
  7. Place the bowl over an ice bath and bring the mixture to setting point. The custard must come to setting point to hold the vanilla seeds in suspension. Remove the bowl from the ice bath and gently fold the lightly whipped cream into the mixture.
  8. Pour the bavarois mixture into the prepared moulds and chill in the fridge for a few hours until set, or overnight.
  9. To unmould the bavarois, suspend the moulds in warm water just to the rim for 5 seconds; this is just enough time to melt the surface of the bavarois. Remove and gently release the bavarois using the tip of your finger or thumb. Invert onto a serving plate and, while holding the mould and the plate, give everything a good sideways shake; this should release the bavarois from the mould. Wipe away any melted bavarois as cleanly as possible, using dampened kitchen paper. Serve with a fruit compote, roasted fruit or berries.

Variations

  • To make chocolate bavarois, omit the vanilla and add 100g good quality dark chocolate, chopped into small pieces, to the cold milk. Stir over a low heat until melted, then proceed as for the main recipe. Adding chocolate gives a firmer set.

    To make mocha bavarois, omit the vanilla and add 1½ tbsp instant coffee granules and 40g good quality dark chocolate, chopped into small pieces, to the cold milk. Stir over a low heat until melted, then proceed as for the main recipe.
Tags:
leiths
desserts
baking
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