Sunday sweets- Vanilla Bavarois

Posted on: May 10th, 2009 by admin No Comments

Why not celebrate Mother’s day with a Sunday sweet that is delicate, delicious and not your every day treat? Something a little extra special for the special day.

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Vanilla and raspberry bavarois

3 egg yolks
100g (1/2 c) caster sugar
2 vanilla beans
250ml (1 c) full-cream milk
2 gelatine leaves
300ml (1 1/4 c) thickened cream
1 punnet raspberries

Whisk the yolks and sugar together until pale and creamy.

Split the vanilla beans lengthways and scrape the seeds into a small pot with the milk. Gently bring to the boil then turn off the heat, cover and allow to infuse for 10 minutes.

Remove the vanilla beans and rinse them to reuse later when they dry. It’s great to add them to about 1 cup of caster sugar and store for a couple weeks to make your own vanilla sugar.

Strain the hot milk then add to the egg yolk and sugar mixture while whisking.

Soak the gelatine leaves in cold water for a minute then add to the hot milk, egg and sugar mixture and stir until dissolved.

While the milk mix cools a little whip the cream until soft peaks form. When the milk is luke-warm gently fold through the cream until you have a smooth mousse. (If the milk is too hot it will soften the cream; if it is too cold the gelatine will begin to set.) As a variation you can also make a puree out of about 1/2 a cup of raspberries and mix this into the bavarois.

Grease four small ramekins with a little olive oil or butter and spoon the mixture into each one, poking six raspberries into each bavarois. Refrigerate until set – about 3 hours.

Place in a bowl of very hot water for a few seconds to loosen the bavarois from the moulds. Then flip them out and serve with the rest of the raspberries.

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Happy Mother’s Day.

This recipe comes directly from the Sydney Morning Herald April 20, 2008

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