Classic Bavarois


A classic bavarois with vanilla flavor is a light pudding, usually served in a large glass bowl. Recipe for one liter or 8 people.

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Classic bavarois
Veronique van Ohmydish

Made by Véronique

Published at 2015-08-07, this recipe is for 8 people and takes 1 hours 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-06-2023

1 hours 10 minutes 8 people Desserts 270 calories p.p.
Classic bavarois


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  • 7 gelatine leaves
  • 40 gram egg yolk (from 2 eggs)
  • 80 gram refined sugar
  • 4 dl full-fat milk
  • 4 dl cream
  • Vanilla pod
Classic bavarois ingredients
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Kitchen equipment

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  • Liter / gallon size
  • Kitchen scale
  • 2 whisks
  • 2 large bowls
  • 2 saucepans
  • Round sieve
  • Pudding molds
  • Sauce spoon or plastic scraper
  • Small bowl
  • Cling film

Classic Bavarois

1 hours 10 minutes 8 people Desserts 270 calories p.p.

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Bavarois are like 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!

Preparation – 10 minutes

Soak the gelatine leaves in the small bowl by pouring cold water into it. Clean both large bowls and rinse with cold water. Disinfection is very important, otherwise, the egg yolks can shift.

Add egg yolks with half of the sugar to the disinfected bowl, and stir using a whisk until white. You can use your stand mixer for this if you like.

Making a classic bavarois – 1 hour

Add milk and the remaining sugar to a saucepan along with the marrow of the vanilla pod. Heat up 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 water out of 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.  

Classic bavarois
Classic bavarois

Pass the mixture through 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 through 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. Enjoy your homemade classic bavarois!

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