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Anko and Matcha Cream Bavarois

Anko and Matcha Cream Bavarois

A sweet dessert with anko layered with matcha and cream. The bavarois is topped with kinako and kuromitsu for a Japanese look! A delicious dessert that also looks chic.

Ingredients: 5 cups (200 ml)

Milk
150 ml × 3
Sugar
20 g × 3
Matcha
1/2 tablespoon × 2
Heavy cream
50 ml × 3
Gelatin
3 g × 3
Toppings:
Anko
to your liking
Kinako
to your liking
Kuromitsu
to your liking

Steps

1. Whisk the cream and sugar in a bowl until smooth and creamy.
2. Simmer the milk, matcha, and gelatin in a pot while mixing with a whisk.
3. Cool the pot from Step 2 over ice water and keep on stirring. Remove from ice water as soon as it gets creamy.
4. Combine the matcha mixture from Step 3 into the bowl from Step 1 and mix briskly.
5. Spread anko in the bottoms of the cups. Pour the mixture into the cups and chill in a fridge for 45 minutes.
6. Repeat Steps 1 to 4 without matcha to make the cream bavarois. Pour into the cups and chill for 45 minutes.
7. Repeat Steps 1 to 4 again. Pour into the cups and chill in a fridge for at least an hour.
8. Top with kinako and kuromitsu to serve.
9. Soft Chocolate and Cream Bavarois Recipe ID: 1487366

Story Behind this Recipe

I wanted to make a Japanese bavarois that also looks pretty!