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Bavarois

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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 app├ętit,
Charlotte

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