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Bavarois are like a pudding, its flavour will improve when adding less gelatine. Usually served in a glass bowl. This recipe uses pudding moulds so it's easy to divide between your guests.
Another fun fact is that making bavarois generates a lot of dirty dishes. Let's get started!
SOAK gelatine leaves in the small bowl by pouring cold water into it. DISINFECT both large bowls and rinse with cold water. Disinfection is very important, otherwise, the egg yolks can shift.
ADD in egg yolks with half of the sugar in the disinfected bowl, and stir using a whisk until white. You can use your stand mixer for this if you like.
ADD milk and the remaining sugar in a saucepan along with the marrow of the vanilla pod. HEAT the milk on medium-high heat and let it come to a boil.
POUR boiling milk while stirring with a whisk onto the white beaten egg yolks. SQUEEZE out the gelatine leaves, add to the mixture and pour everything back into the saucepan.
HEAT the mixture on low heat while continuously stirring, until all of the gelatine is dissolved and the egg yolks are bound.
PASS the mixture trough a round sieve into the other bowl, and let cool off in a (bucket) of ice water, until ready. ADD cream into a bowl and whisk until stiff.
SCOOP whipped cream trough the mixture, until ready and fill the glass bowl with the bavarois using a sauce spoon or a plastic scraper. COVER with cling film and place into your refrigerator.
COVERING up the bavarois prevents discolouration and keeps the dessert moist. CLEAN and disinfect all your used kitchen equipment and work area. Enjoy your home-made classic bavarois.