Easy Two Layer Bavarois Done in 10 Minutes

This is my favorite Bavarois Jello. It is as low-calorie as possible, and it also tastes great with 15 g of gelatin, so I wrote it down and uploaded this recipe.You can top with whipped cream and mint, and give it as a present .You can use 10g of gelatin when using a container with an irremovable bottom.I recommend using oranges or grapefruits. For 18 cm [7.1 in] diameter mold. Recipe by Ichigopapiko

A while ago, I found out that you can make bavarois with ice cream. I adjusted the amount of the ingredients for this recipe to make easy ice cream bavarois that doesn't require refrigeration.Step 2: Morinaga gelatin doesn't require any soaking. Step 4: Ice cream and gelatin mixed together thicken fairly quickly. Be sure to transfer the mixture into the containers quickly. Refrigerate if the mixture does not harden, or if you prefer a firmer texture (about 220 kcal/serving). Recipe by Umemikkii

I rearranged my own chocolate bavarois recipe and ended up with this!Please try making this dish with your favourite milk chocolate.As soon as the mixture starts to get thick during Step 3, remove from the heat right away!You can enjoy this dessert even without chocolate syrup. Recipe by bvivid

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 often make chocolate bavarois, but I thought topping with chocolate syrup and cornflakes would be a fun and enjoyable texture, so I created this recipe! Since I didn't want to the chocolate syrup to be heavy, I put cream bavarois between the two chocolate layers. It looks nice and cool even from the appearance.Please remove from the bowl during Step 3 when the mixture starts to become thick! Please be careful not to thicken it too much. Recipe by bvivid

I tried making chocolate bavarois!In step 3, it's ready when the mixture starts to thicken. Be careful not to let it harden too much at this stage. Recipe by bvivid

I made this dish because I had leftover heavy cream in the fridge.You will have better texture after straining Recipe by Purinsesuaya

The white chocolate mousse was delicious, so I added white chocolate to a standard bavarois recipe.I used 4 medium sized egg yolks for this recipe. If you are making this recipe using a ring pan, add a little bit more gelatin. Recipe by ko-ko

I made traditional bavarois recipe strawberry flavored.It has a refreshing taste, which suits my family.I used lots of seasonal strawberries to make this.If you soak the gelatin in water and soften in advance, it will melt completely.At Step 10, don't mix the heavy cream and strawberry mixture together in one time. Add heavy cream to the strawberry mixture little at a time and mix to avoid the heavy cream lumping. Recipe by Hiromanma

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

I came up with this after using ice cream instead of cream since 1988. I can stock this in my freezer and it freezes immediately with mixed ice cream and gelatin. It's super quick and convenient, and I've been making this for over 20 years. I got a shock when I saw my old recipe book!Work quickly.If you're not fussed about heart-shaped containers, then eat from cups. It's jiggly.It's quite a rich dish. I recommend serving in small containers.For reference, for Dolls' Day festival. For 10～12. Recipe by Mariba

I found old notes from my school days, got all nostalgic and made this recipe!More matcha will result in a richer bavarois. If you like it rich and dark, switch the measurements for milk and cream! Recipe by Nana mama chan

I created this recipe because I wanted to eat a refreshing treat during the hot summer months!Please be careful not to whip the heavy cream too much in Step 1.Please don't chill the milk mixture for too long in Step 2. Recipe by bvivid

I made a huge amount of peach compete, so I've been experimenting with peach recipes.To bake the ladyfinger biscuit crust crispy on the outside and moist on the inside, I bake them at a high temperature in a short time; but if you want to make the insides crispier, bake them in a 180C/355F oven for about 10 minutes. Recipe by Pu-kosan

I made this to celebrate my baby's first Doll's Festival. Since this recipe uses ice cream, the layers set quickly and the process goes smoothly.Usually you have to wait for each layer to set and it takes a long time, which can be quite difficult. But the layers on this bavarois don't require any waiting time!You could also use strawberry syrup for shaved ice to make the pink color.Carefully read through the steps.I made a slight mistake.I meant to put the green layer on the very bottom. In Step 21 you should flip it over and then continue to Step 22. This way it will look smooth and beautiful.Here's the recipe for the pink one. Recipe by Mariba

I like bavarois better than pudding. It's actually easier than making pudding as well.Soak gelatin in water. Set aside for over 10 minutes and soften completely.Chill in the fridge for 30 minutes, take them out, and top with kiwi fruits. Chill again for over 3 hours. Even richer if chilled overnight. For 4 cups (9 cm) worth. Recipe by love lyrok

I wanted to eat stewed strawberries. My friend had something to celebrate, so I made this cake.I made it since the 100 yen shop near my house sells heavy cream and yogurt. Heavy cream has half the calories, and yogurt is good for the gut. I omitted the egg, but also it tastes good adding an egg.I used frozen strawberries to make the stewed strawberries, but use regular strawberries if available (frozen strawberries cost 200 yen per 500 g). Don't stew the strawberries that are to be used for decoration (I used leftover frozen mixed berries), and let thaw naturally. I used the design on a mug as a reference for the color scheme. Recipe by apple001

I'm trying to watch my calories at the moment but still wanted to eat a rich and creamy chocolate bavarois.When I say sweet processed cocoa, I mean sweet cocoas that are used for drinking such as Colacao or Nesquick. By adding this cocoa, it ensures that the cocoa flavour doesn't become too weak and helps make the bavarois a uniform colour. If you're using Japanese tofu, I've heard that it's best to get rid of the liquid by heating it in the microwave in a container without a lid for 5 minutes before use. If you'd prefer to use sugar in this recipe, I recommend using brown sugar as it'll taste delicious and it's better for you than other sugars. Recipe by Spain

I wanted to eat a Bavarian cream, so I adapted the recipe I learned a long time ago to make it easier.It's a rich, smooth and well flavored Bavarian cream.Don't let the milk come to a boil. Turn the heat off when the milk is hot, and add the gelatin.When adding the hot milk from Step 2 to the egg yolks in Step 3, make sure the milk is not too hot. Combine while trying not to introduce air bubbles, and pour the mixture through a tea strainer into the molds. This makes the cream smooth and silky, so don't skip this step. For 5 to 6 cups. Recipe by kiri19

Every year, I make a Doll Festival cake for my daughters. I wanted to see them smile so I did my best to squeeze out an idea.When the bavarois solidifies, make sure to pour in the next batter only after the last one properly solidifies, or it will blend together and won't look as nice, so please be careful. If the strawberries don't give the bavarois a strong enough color then add an extremely small amount of red food coloring. For one 15 cm [5.9 in] cake mold with a removable bottom. Recipe by Asaemon

I made this dish because I wanted to eat a healthy dessert that uses tofu.If you use jam with pulp, you don't need to put it in a blender. A little bit of stirring retains the pulp, and it will look more delicious.Make sure you pour in the gelatin while stirring. If you stir it after you pour it in, it will become lumpy. For 4 servings. Recipe by miffy77

I love adzuki beans, and thought of adzuki bean bavarois, and wondered what an ice cream version would taste like. It was really delicious, so I made it into a recipe. It has gelatin, but you can freeze it.I used homemade adzuki beans, so it is a little less sweet than canned adzuki beans. Please adjust the amount of condensed milk to adjust the sweetness. Give it a lick, and the point where you think it is a bit too sweet is the best. It will not taste as sweet when you freeze it. I usually make twice the amount. For as much as it is easy for you to make. Recipe by Spain

I wanted to make a Japanese bavarois that also looks pretty!If you spread anko in the bottoms of the cups beforehand, it'll be easy.At step 3, only whisk until it gets slightly creamy! Make sure it doesn't get too hard. Recipe by bvivid

I wanted to eat a raspberry Bavarian cream so I made it. It's fluffier than the Simple Bavarian Cream in. It's a sweet and tart, airy Bavarian cream.Heat the milk over low heat and don't let it boil. Keep mixing or the custard will start to cook unevenly, so watch out for that.I used a smooth sweetened raspberry purée. The sweetness of the raspberry purée may vary depending on the manufacturer, so adjust accordingly. For 5 to 6 cups' worth. Recipe by kiri19

I wanted to make a summery, easy decorated cake, so I made a Bavarian cream cake. I gave it a milk coffee flavor that both adults and children will love.Don't over-whip the cream for the Bavarian cream. Just whip enough to thicken. Cool down the milk coffee with gelatin in ice water until it's about the same consistency as the whipped cream. You can also serve the Bavarian cream in a cup or glass without the sponge cake base! For 1 15 cm [5.9 in] diameter ring mold. Recipe by Toiroiro

This is my secret recipe for all my dessert. Layer it between cakes, fill it in the cupcakes, or eat it directly. Do you have better recipe?

I created a variation of my own recipe!In Step 1, be sure not to whip the heavy cream too much!Be sure not to let it cool too much during Step 2, okay? Recipe by bvivid

This is my signature recipe that I've been making for a long time.I updated this by adding an extra egg to the pudding mixture so that it wouldn't break so easily. Recipe by minokemu

I wanted to make an easy chocolate cake in which you can really taste chocolate. I made a recipe that doesn't require sifting the pancake mix, making meringue, or worrying about mixing too much! This is an excellent cake because it's easy to make but looks intricate!This cake is soft when baked, and it's very difficult to remove from the mold. It's still a bit hard to remove even when cooled, so I recommend you use a mold lined with parchment paper or with a removable bottom. If you use a paper mold, place the mold on a rack when baking, so it won't get too moist and damp. If you use a mold with a removable bottom, wrap the bottom of the mold with aluminium foil so the hot water won't leak in! Recipe by koyu mama n