Bavarian cream

 Ingredients: For the bavaroise: - 250 ml milk - 150 ml sweetened espresso coffee - 300 ml sweet cream - 135 g sugar - 50 g chocolate - 4 egg yolks - 12 g gelatine - 1 vanilla paste For the sauce: - 50 g chocolate - 1 teaspoon starch - 1 teaspoon rum - 2 small espresso coffee cups For the decoration: - small sugar pearls

To create a delicious and elegant dessert, bavarois is an excellent choice. Here’s how you can prepare this refined recipe, step by step.

We start by preparing the bavarois base. In a saucepan, pour the milk and add the vanilla pod, split lengthwise to release the flavors. Place the saucepan over medium heat and let the milk reach a temperature just below boiling, without letting it actually boil. In the meantime, soak the gelatin in 12-15 tablespoons of cold water, ensuring it is completely covered. Once it has bloomed, transfer the gelatin to a bain-marie, stirring continuously until it completely dissolves, being careful not to let it reach boiling point. Once the gelatin has melted, let it cool slightly.

In a large bowl, whisk the egg yolks with the sugar until the mixture becomes creamy and takes on a whitish hue. Then, carefully pour in the warm milk in a thin stream, constantly whisking with a whisk or at low speed with a mixer to prevent the eggs from curdling. Once homogenized, add the sweet coffee, continuing to mix on low speed until fully incorporated.

Now, it’s time to add the dissolved gelatin to the mixture, stirring gently to achieve a uniform composition. This is strained through a fine sieve to eliminate any lumps, resulting in a velvety mixture. Next, prepare a larger bowl with cold water in which to submerge the bowl with the strained mixture, stirring periodically with a wooden spoon for about 30 seconds.

Separately, pour the cold cream into a previously chilled glass or stainless steel bowl and whip at medium speed until soft peaks form. It is essential not to overmix, as it can turn into an unpleasant, grainy texture. Once the whipped cream is ready, it is carefully folded into the bavarois mixture, stirring gently to maintain airiness.

After the composition is homogenized, the prepared molds, whether individual or one large vessel, are rinsed with cold water and filled with the bavarois mixture. They are left in the refrigerator for at least 3 hours, but it is recommended to let them sit overnight to set properly. The dessert is removed from the refrigerator just before serving. If you used a large mold, to unmold the dessert onto a platter, dip the mold for 10 seconds in a pot of boiling water, being careful not to exceed this time to maintain the perfect shape.

To add an extra flavor, we prepare the chocolate sauce. The chocolate is broken into pieces and placed in a pot along with the rum, coffee, cornstarch, and a tablespoon of cold water. This mixture is placed in a bain-marie, stirring constantly until it thickens slightly. Once the sauce has cooled, it can be generously poured over the bavarois, creating a delicious contrast between the fine cream and the rich sauce.

Finally, the dessert can be decorated as desired. Personally, I like to create flowers from thin slices of fruit or add sugar pearls for an elegant look. Regardless of your choice, the bavarois will surely impress any guest!

 Tags:  milk sour cream sugar chocolate gluten-free recipes vegetarian recipes