Vanilla bavarois

Vanilla bavarois

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 teaspoon sunflower oil, to grease
300ml double cream
300ml milk
1 vanilla pod
1 1/2 sheets leaf gelatine
4 egg yolks
60-75g caster sugar

To serve

Quantity Ingredient
Blueberry and lemon compote
or Honey roasted figs with Greek yoghurt, omitting the yoghurt
or fresh berries

Method

  1. Very lightly oil 4 dariole moulds. Lightly whisk the cream in a bowl and set aside in the fridge until needed. Pour the milk into a saucepan. Split the vanilla pod in half lengthways, scrape the seeds out into the milk and add the pod. Bring the milk slowly to scalding point over a low to medium heat, then remove from the heat and leave to infuse for about 15 minutes.
  2. Meanwhile, put the gelatine sheets in a bowl, cover with cold water and leave to soften for 5–10 minutes.
  3. In a separate bowl, mix the egg yolks and sugar together, using just 60 g to start with; more can be added to taste later. Pour the flavoured milk onto the egg yolks, stirring steadily, and return the mixture to the rinsed out saucepan. Discard the vanilla pod.
  4. Stir the mixture continuously with a wooden spoon over a low to medium heat, until it thickens enough to evenly coat the back of the spoon and becomes a thin custard. Remove from the heat.
  5. Remove the gelatine from the water, squeeze out any excess water and add the gelatine leaves to the warm custard. Stir gently to dissolve the gelatine, then pass the mixture through a fine sieve into a bowl.
  6. Place the bowl over an ice bath and bring the mixture to setting point. The custard must come to setting point to hold the vanilla seeds in suspension. Remove the bowl from the ice bath and gently fold the lightly whipped cream into the mixture.
  7. Pour the bavarois mixture into the prepared moulds and chill in the fridge for a few hours until set, or overnight.
  8. To unmould the bavarois, suspend the darioles in warm water just to the rim for 5 seconds; this is just enough time to melt the surface of the bavarois. Remove and gently release the bavarois using the tip of your finger or thumb. Invert onto a serving plate and, while holding the dariole and the plate, give everything a good sideways shake; this should release the bavarois from the mould. Wipe away any melted bavarois as cleanly as possible, using dampened kitchen paper. Serve with a fruit compote, roasted fruit or berries.

Variations

  • Chocolate bavarois: Omit the vanilla and add 100 g good quality dark chocolate, chopped into small pieces, to the cold milk. Stir over a low heat until melted, then proceed as for the main recipe. Adding chocolate gives a firmer set.

    Mocha bavarois: Omit the vanilla and add 1½ tablespoons instant coffee granules and 40 g good quality dark chocolate, chopped into small pieces, to the cold milk. Stir over a low heat until melted, then proceed as for the main recipe.

A note on unmoulding...

  • A disc of non-stick baking parchment can be placed in the bottom of each dariole to ensure an easy release when unmoulding.
Tags:
Leiths School of food and wine
cookery course
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