BAVAROIS RECIPE - FOOD.COM
Make and share this Bavarois recipe from Food.com.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 6-8 individual or one large, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- If using leaf gelatine, soak in cold water.
- Cream the yolks and sugar in a bowl until almost white.
- Bring the milk to the boil and whisk onto the yolk mixture.
- Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
- Remove from heat and add the gelatine, stir until dissolved.
- Stir occasionally until cool and almost setting point.
- Fold in the lightly beaten cream.
- Fold in the stiffly beaten egg whites.
- Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
- Turn onto a plate and serve.
- Chocolate: melt 50g ( 2 oz) chocolate in the milk.
- Coffee: add some coffee essence or coffee granules in the milk.
- Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).
Nutrition Facts : Calories 156.8, FatContent 10.5, SaturatedFatContent 6, CholesterolContent 103.4, SodiumContent 54.1, CarbohydrateContent 10.9, FiberContent 0, SugarContent 8.5, ProteinContent 5.3
PORTUGUESE LEMON BAVAROIS RECIPE | ALLRECIPES
This is a delicious pudding-custard-like dessert from Sintra, Portugal. Fill the center with fresh fruit.
Provided by John Pacheco
Categories World Cuisine European Portuguese
Total Time 3 hours 10 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 3-quart ring mold
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
- In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
- In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
- Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
- Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.
Nutrition Facts : Calories 261.2 calories, CarbohydrateContent 17 g, CholesterolContent 151.1 mg, FatContent 20.3 g, FiberContent 0.1 g, ProteinContent 3.8 g, SaturatedFatContent 12.2 g, SodiumContent 41.8 mg, SugarContent 15.3 g
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Total Time 1 hours 25 minutes
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CHOCOLATE BAVAROIS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Dessert
Combine the milk and cream in a heavy-bottomed saucepan over a medium-low heat. Scrape in the vanilla seeds, add the pod and slowly heat almost to boiling point - but don't boil or scorch the milk. Meanwhile, beat the egg yolks and sugar in a large bowl with a mixer on high speed until pale and creamy and sugar has dissolved.
Remove the vanilla pod from the hot milk mixture. Slowly whisk the milk mixture into the egg and sugar, a little at a time. Return mixture to the saucepan and cook over a very low heat to create a custard. Stir until custard thickens and coats the back of a spoon (about 5 minutes, but don't scramble the eggs - if using a thermometer, cook to 82°C).
Place gelatine in a bowl of cold water and soak until soft. Remove the gelatine, squeeze it gently and stir into the warm custard. Strain the custard through a fine sieve into a bowl and leave to cool.
Melt the shaved chocolate in a double boiler over gently simmering water. Stir the chocolate into the custard, cover, and chill in the fridge. When the custard starts to set around the edges, whip the cream until thick. Fold into the bavarois.
Lightly oil four 125ml dariole moulds and spoon in the mixture, tapping the moulds to avoid air pockets. Chill in the fridge until firmly set - about 4 hours.
To serve, gently tip the bavaroises onto a plate and sprinkle with grated chocolate.
BAVARIAN CREAM RECIPE | MICHAEL SYMON | FOOD NETWORK
Reviews 4.9
Total Time 50 minutes
Category dessert
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
PASSION FRUIT BAVAROIS RECIPE - COOKEATSHARE
Reviews 1
Calories 265 per serving
- Place the lowfat milk in a saucepan with the vanilla pod, bring almost to the boil then remove from the heat and leave to stand for 15 min to infuse. Remove the vanilla pod, scrape out the seeds and return them to the lowfat milk. Whisk together the egg yolks and sugar. Whisk in the infused lowfat milk and return to the saucepan. Slowly bring to the boil, stirring continually till thickened slightly. Remove from the heat, pour into a bowl and allow to cold to hand warm. Prepare gelatine following pack instructions and stir in. Cold completely and when almost set, stir in the cream, yogurt and seeds and juice from 4 passion fruit. Divide the mix between 6 individual moulds or possibly 1 large mould and refrigeratetill set. To serve, emerse the outside of the mould(s) briefly in warm water and turn out onto a serving plate. Serve with a spoonful of passion fruit seeds. NOTES : A velvety smooth, creamy dessert with fresh passion fruit.
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