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

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

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 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 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 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'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 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 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 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

My mother used to make this for me when I was a child. I wrote it down so I don't forget it. My kids love it and eat it all up in no time.I tried it with different kinds of juice, but orange is the best. I think it works well with tart types of fruit.Make sure you dissolve the gelatin well, but stop mixing it as soon as it has dissolved fully. The layers won't separate cleanly if you mix it too much. Recipe by tomotomo.