Vanilla Bavarois

Name: Vanilla Bavarois
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Milk; 2 Egg yolks; 40 grams Sugar; 3 grams Gelatin sheet; 80 grams Heavy cream (dairy); 5 cm Vanilla beans

cookpad.japan @cookpad_jp

I love simple bavarois, so I made some based on the basic method.

If the pan gets too hot in Step 5, you will end up with a mixture that is more like scrambled eggs. If you have a thermometer, let the temperature rise to 181F/83C. This will sterilize the eggs. Recipe by nyonta.

I love simple bavarois, so I made some based on the basic method.

cookpad.japan @cookpad_jp

I love simple bavarois, so I made some based on the basic method.

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Ingredients

4 servings

200 gramsMilk
2Egg yolks
40 gramsSugar
3 gramsGelatin sheet
80 gramsHeavy cream (dairy)
5 cmVanilla beans

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Steps

1

Soak the gelatin in ice water. Whisk the double cream until it forms soft peaks and keep in the fridge.
2

Make an cut lengthwise in the vanilla bean pod and scrape out the seeds. Pour the milk into a pan, add the seeds of the vanilla bean together with the pod and heat until it bubbles slightly.
3

Combine the egg yolks and sugar in a bowl and mix well with a whisk.
4

Gradually pour the vanilla milk (from Step 2) into the bowl little by little and stir. Once it's all mixed, return the mixture to the pan.
5

Stir continuously over low heat to thicken the mixture. Continue until it is thick enough for a line to be drawn with your finger when you put some of the mixture on a spatula as shown.
6

Add the dissolved gelatin to the pan. Pour this mixture into a bowl while straining through a sieve (remove the pod). Chill the bowl over a bigger bowl with iced water and cool down the mixture as you stir. Continue until it's slightly thick.
7

Add 1/3 of the heavy cream to the bowl and beat with a whisk.
8

Add the remaining cream and mix well from the bottom with a rubber spatula.
9

Pour into ramekins or glasses of your choice and refrigerate until firm.
10

They're done!