Velvety Cherry Bavarois with Homemade Coulis

Cherry Bavarois Recipe

Category: Desserts
Serves: 4

Ingredients:

Instructions:

1. Prepare the Gelatin:

   • Begin by soaking the gelatin sheets in cold water for about 10 minutes.

2. 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.

3. 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).

4. 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.

5. Cool the Cream:

   • Place the bowl in a larger bowl filled with ice water, allowing the mixture to cool and thicken.

6. 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.

7. Whip the Cream:

   • In a separate bowl, pour the cold heavy cream.
   • Using electric beaters, whip the cream until stiff peaks form.

8. Combine Cherry Juice and Cream:

   • Gently fold the filtered cherry juice into the whipped cream, ensuring a smooth and even mixture.

9. Chill:

   • Place the cream mixture into the fridge and let it chill for at least 5 hours, allowing the bavarois to set.

10. 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.

11. 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.

12. 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!