Bavarois

Build the Meal Around Bavarois

• Raspberries
• Fruit coulis
• Crisp biscuits

How to Make Bavarois

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1. Soak the gelatine leaves in cold water for 5 minutes. Lightly oil a 1 litre mould.

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2. Heat the milk with the vanilla pod until steaming. Whisk the yolks and sugar, pour on the milk, whisking, and return to the pan.

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3. Stir over low heat for 5 minutes until the custard coats a spoon. Do not let it boil.

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4. Squeeze the gelatine and stir it in until dissolved. Strain into a bowl set over ice and stir until thick but not set.

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5. Whip the cream to soft peaks and fold it in in two goes. Pour into the mould and chill for 4 hours.

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6. Dip the mould in hot water for 5 seconds, run a knife round the edge and turn out. Serve with the raspberries.

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Related guide: Prep, cook and total time.

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Notes From the Method

Never let the custard boil.

Cool the custard until it starts to thicken before adding the cream.

Dip the mould in hot water for just 5 seconds to release it.

Storing and Reheating

Keeps for 2 days in the fridge.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.