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    You are in: Home / Recipes / Bavarois Recipe
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    Bavarois

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Wild Thyme Flour's Note:

    A french moulded cream dessert ( with variations) from Practical Cookery.

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    Ingredients:

    Serves: 6-8

    Yield:

    individ ...

    Units: US | Metric

    Directions:

    1. 1
      If using leaf gelatine, soak in cold water.
    2. 2
      Cream the yolks and sugar in a bowl until almost white.
    3. 3
      Bring the milk to the boil and whisk onto the yolk mixture.
    4. 4
      Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
    5. 5
      Remove from heat and add the gelatine, stir until dissolved.
    6. 6
      Stir occasionally until cool and almost setting point.
    7. 7
      Fold in the lightly beaten cream.
    8. 8
      Fold in the stiffly beaten egg whites.
    9. 9
      Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
    10. 10
      Turn onto a plate and serve.
    11. 11
      Chocolate: melt 50g ( 2 oz) chocolate in the milk.
    12. 12
      Coffee: add some coffee essence or coffee granules in the milk.
    13. 13
      Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).

    Ratings & Reviews:

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    Nutritional Facts for Bavarois

    Serving Size: 1 (65 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 156.7
     
    Calories from Fat 94
    60%
    Total Fat 10.4 g
    16%
    Saturated Fat 6.0 g
    30%
    Cholesterol 103.3 mg
    34%
    Sodium 54.0 mg
    2%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 8.4 g
    33%
    Protein 5.2 g
    10%

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