Bavarois

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• Bavarois vs Mousse
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Yield: enough to fill a 6 inch round mold

Ingredients:

5 g gelatin powder

30 ml cold water

1 egg

31 g sugar

125 ml milk

*40 g flavouring of your choice

125 ml heavy cream

 

Procedure:

• Let the gelatin bloom by combining the gelatin powder and cold water. Set aside.
• Beat the egg and sugar until pail and thick. Then put the bowl on top of a pot with simmering water.
• Slowly pour in the milk while stirring. Stir the mixture until thick and can coat a back of a spoon.
• Combine the flavouring and bloomed gelatin. Stir until completely mixed.
• Remove bowl off the simmering water. Let cool for a bit, be careful not to let the gelatin set.
• In a separate bowl, whip up the heavy cream.
• Fold the whipped cream into the cool custard mixture. (The custard mixture has to be cool enough so that the cream won't melt in it.)
• The bavarois is now then ready to be molded/used as desired.

*40g of flavouring is just a rough measurement guide for the flavour you wish to make. What I normally do is add the flavouring without even measuring, then taste the custard. The taste I'm looking for has to be a bit strong, so once the whipped cream is incorporated, the taste would be just right.

 

Bon appétit,

Charlotte