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Bavarois with strawberries
Photo: SKopp, Wikimedia Commons, CC BY-SA 3.0 (cropped)

Desserts · Recipe No. 31

Bavarois

Bavarois made with egg, milk, caster sugar and gelatine. The recipe serves 7; change the portions and units below and the amounts update.

  • Serves 7

Method

  1. Soak the gelatine in cold water.

  2. Cream the yolks and sugar until almost white.

  3. Whisk onto the milk, which has been brought to the boil.

  4. Clean the saucepan and return the mixture (this stops it burning).

  5. Return to a low heat and stir continuously until it reaches coating consistency. Do not boil.

  6. Remove from the heat, add the gelatine and stir until dissolved.

  7. Pass. Leave to cool, stirring occasionally.

  8. Fold in the lightly beaten cream and the stiffly beaten egg whites.

  9. Pour into moulds. When set, remove from the moulds and decorate with Chantilly cream.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Flavourings (from Standard Recipe 502): vanilla – infuse the milk with vanilla essence or a vanilla pod; lemon – infuse the milk with lemon zest, add the juice and cool; chocolate – melt chopped dark chocolate in the milk; coffee – dissolve ½ tbsp coffee in warm water and add; raspberry or strawberry – halve the milk and add fruit purée.

Shopping list for 7 portions

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR31”.