Classic bavarois

Ingredients

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

Sidenote: this recipe is for one liter, or 34 ounces. Upscale ingredients if needed.
Having trouble converting the above measurements to US ? Click here for our measurement conversion chart.

Classic bavarois ingredients - Classic bavarois — Classic bavarois ingredients

Kitchen equipment needed

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

Bavarois are like a pudding, its flavor will improve when adding less gelatine. Usually served in a glass bowl. This recipe uses pudding molds 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 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.

Making a classic bavarois — 1 hour

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.

Classic bavarois 2 - Classic bavarois — Classic bavarois

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 discoloration and keeps the dessert moist. CLEAN and disinfect all your used kitchen equipment and work area. Enjoy your home-made classic bavarois.