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Jiggly and Soft Bavarois

Jiggly and Soft Bavarois

Delicious and easier than pudding!
Ratio of powdered gelatin to water is 5 g : 230 ml.

Ingredients: 4 cups (9 cm) worth

Heavy cream
150 ml
Milk
200 ml
Egg yolk
2 large
Sugar
35 g
Vanilla essence
3-4 drops
Gelatin
6 g
Water to soak gelatin
1.5 tablespoon
Kiwi fruits (or strawberries)
as needed

Steps

1. Prepare the ingredients. Add gelatin in water. Soak for 10 minutes to soften fully.
2. Add milk and sugar to a pot, and stir to dissolve over low heat. Add softened gelatin when it's nearly boiling and mix thoroughly until everything is fully dissolved.
3. Beat the egg yolks. When the mixture from step 2 has cooled down slightly, add the yolks and mix thoroughly.
4. Add heavy cream and vanilla essence. Mix well (do not whisk).
5. Pour into desired cups and chill in the fridge for 30 minutes. Top with kiwi fruits, and chill again for over 3 hours. It's even more rich if chilled overnight!
6. Here's an orange bavarois that my 10 year old daughter made. We added 3 medium-sized egg yolks.

Story Behind this Recipe

I like bavarois better than pudding. It's actually easier than making pudding as well.