Cherry Bavarois Recipe
Category: Desserts
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cherries | 300g |
| Gelatin sheets | 12g |
| Heavy cream (whipping cream) | 150g |
| Whole milk | 150g |
| Granulated sugar | 60g |
| Egg yolks | 55g |
| Lemon juice | ½ |
| Vanilla pod | 1 |
| Additional cherries (for coulis) | 100g |
| Granulated sugar (for coulis) | 20g |
| Lemon juice (for coulis) | ½ |
Instructions:
-
Prepare the Gelatin:
- Begin by soaking the gelatin sheets in cold water for about 10 minutes.
-
Infuse the Milk:
- In a small saucepan, combine the whole milk with the seeds scraped from the vanilla pod and the pod itself.
- Stir gently with a spatula, bringing the mixture to a gentle heat.
- Once warm, strain the milk to remove the vanilla pod and seeds.
-
Combine with Egg Yolks:
- Pour the warm milk mixture over the egg yolks, whisking gently with a spatula to combine.
- Return the mixture to the heat and cook, stirring constantly, until it reaches a temperature of 82°C (about 180°F).
-
Add Gelatin:
- Remove the saucepan from the heat. Squeeze the excess water from the soaked gelatin sheets and add them to the mixture, stirring until fully dissolved.
- Strain the mixture again into a bowl.
-
Cool the Cream:
- Place the bowl in a larger bowl filled with ice water, allowing the mixture to cool and thicken.
-
Prepare the Cherries:
- While the cream mixture cools, pit and deseed the cherries for the bavarois.
- Strain the juice from the cherries using a fine mesh sieve, and set it aside.
-
Whip the Cream:
- In a separate bowl, pour the cold heavy cream.
- Using electric beaters, whip the cream until stiff peaks form.
-
Combine Cherry Juice and Cream:
- Gently fold the filtered cherry juice into the whipped cream, ensuring a smooth and even mixture.
-
Chill:
- Place the cream mixture into the fridge and let it chill for at least 5 hours, allowing the bavarois to set.
-
Make the Coulis (for Decoration):
- For the cherry coulis, pit 100g of cherries and cook them in a saucepan over low heat until they release their juice, which will take just a few moments.
- Remove the cherries from the pan and reserve the juice in a small bowl.
- Let the coulis cool completely.
-
Assemble the Bavarois:
- To unmold the bavarois, dip the base of the molds in a bowl of warm water briefly, then flip the molds onto individual serving plates.
- Decorate the bavarois with the cherry coulis, either drizzling it on top or serving it on the side.
-
Serve and Enjoy:
- Serve your delicious, chilled cherry bavarois as a refreshing dessert at your next gathering.
Tips:
- For a more intense cherry flavor, you can add a little extra cherry juice or even a splash of cherry liqueur to the cream mixture.
- The bavarois should be set firmly before serving, so be sure to give it plenty of time in the fridge to chill completely.
- If you prefer a smoother coulis, you can blend the cherries before straining the juice.
Enjoy this delicate, velvety dessert with its creamy, tangy cherry flavor. Perfect for a summer treat or a special occasion!
