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