Vanilla bavarois

Vanilla bavarois

By
From
French Lessons
Serves
4
Prep
15 mins
Photographer
Steve Brown

Use this recipe as a base to create all sorts of different flavoured bavarois. Add fruit purées, liqueurs and so on to an anglaise base, up to the 300 ml quantity specified.

Ingredients

Quantity Ingredient
5g gelatine sheets
300ml Vanilla crème anglaise
200g double cream

Method

  1. Lightly oil 4 x 120 ml dariole moulds. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Put the vanilla anglaise in a saucepan and heat gently over a moderate heat. Add the softened gelatine and stir until it dissolves. Remove the pan from the heat and cool to room temperature.
  3. Whip the cream to form soft peaks and fold into the anglaise. Pour into your prepared moulds, allow to cool to room temperature then refrigerate until set.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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