Vanilla Bavarois
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.
Vanilla Bavarois
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.
Cooking Instructions
- 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!
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