- Base Recipe :
- Ingredients for 1 liter:
- 7 gelatin leaves
- 40 g pasteurized egg yolk
- 80 g sugar white sugar
- 4 cups milk
- 4 dl cream
Bavarois on a milk base is airy cold pudding based on milk and cream The less gelantine you use in the bavarois, the better the flavor will be. Bavarois can be served in a glass, bowl or plate. Examples of milk bavarois are “ chocolate, vanilla , white chocolate etc.etc. On bavarois and puddings you can add flavorings in the form of liquids such as essences and liqueurs or solid chopped nuts, candied fruits, macaroons, etc. I will place in this post a base recipe later on I will post some of the thousands of variations that is possible with this recipe.
Important to remember is the the amount of gelantin based on milk quantity
Soak the gelatin leaves in cold water.
Wash/Disinfect your materials.
Add the egg yolk with half the sugar in a mixing bowl and stir the masses with a whisk until it is white.
Put the milk and remaining sugar in a saucepan, place the pan over high heat and bring the liquid to a boil.
Pour the boiling milk little by little, stirring with a whisk the egg yolk mass
Squeeze the water out of the gelatin, add them to the mixture and pour back into the pan.
Heat the mixture over medium heat stirring constantly until all the gelatin dissolves and the yolk is bound.
Pass the mixture through a strainer and leave it in a bucket of ice water to cool until it the mass is “hanging”.
Put the cream in a mixing bowl and beat until stiff.
Mix the beaten cream into the mixture when it is hanging and then fill the glass, dish, or plastic cup/ pastry mould with a sauce spoon or plastic scraper.
Hanging : is when the mass is going to get almost into its jelly form see picture below :
Your milk bavarois worked out when :
– The mousse has an evenly structure and good taste;
– Has the right stiffness. So it stays in it shape when you lose it from the mold.