Bavarois

Bavarian cream or Creme bavaroise, or simply Bavarois, is a classic dessert named in the early 19th century for Bavaria.

Bavarois is similar to pastry cream but thickened with gelatine instead of flour or cornstarch. It may be served with a fruit sauce or a raspberry or apricot puree, or used to fill elaborate charlottes.


INGREDIENTS

125g fruit puree'
125g syrup
250g whipping cream
3 leaves of gelatine, soaked
10g lemon juice
icing sugar, to decorate


METHOD

1. Line four metal rings with plastic sheets onto a lined baking tray.
2. Soak the gelatine in cold water.
3. Whisk the cream but don't make it whip (leave it a bit liquid).
4. Put the puree' and syrup in a saucepan and bring to the simmer.
5. Take off the heat and add in the soaked gelatine and lemon juice.
6. Leave it to cool down completely over a bowl of ice.
7. Once cooled down fold in the cream and then gently whisk together.
8. Place the cream mixture into a piping bag.
9. Pipe the mixture up to the top of each metal ring (remove any excess at the top with the use of a flatten knife).
10. Place in the blast chiller for at least 30 minutes until set.
11. PRESENTATION: decorate the service dish with fruit puree. Remove the metal ring and plastic sheet, and carefully place the bavarois on a place using a flatten knife. Decorate with fruit and dust with icing sugar.