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 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 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 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 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 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

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 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 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'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

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.