Milk Bavarois

Milk Bavarois

Adding condensed milk to the bavarois
makes the texture fluffy, smooth, and light.

Ingredients: For 18 cm ring pan / or 8 cups

Egg yolks
3 large (or 4 medium)
Granulated sugar
25 g
Condensed milk
40 g
Vanilla bean
5 cm
1 teaspoon
Heavy cream


1. Soften the gelatin in water and microwave to melt completely.
2. Put egg yolks and sugar in a bowl and whisk using a hand mixer until thick.
3. Scrape the vanilla bean out of its pod. Combine the scraped bean, pod, milk and condensed milk in a pot and heat.
4. Add Step 3 to 2 a little at a time.
5. Transfer Step 4 mixture to a pan and add kirsch. Heat over very low heat and keep stirring without stopping for about 2 minutes.
6. Heat until it becomes thick enough to draw a line with your finger on the spatula. Remove from heat and add the gelatin.
7. Strain Step 6 mixture into a bowl. Place another bowl with iced water under the bowl to cool.
8. While cooling Step 7, whisk the heavy cream until it thickens.
9. When the mixture in Step 7 has cooled, add heavy cream. Mix evenly and quickly.
10. Chill over an iced water bowl and let it cool until it thickens.
11. Pour it in the ring pan and chill to set for a day (It is a soft mousse so it might be a little difficult to take out from the ring pan....)
12. This is when I poured into individual cups.
13. Decorate with fruit you like, and it is done.
14. It will melt as soon as you put in your mouth.
15. Financier cake with the remaining egg white... (recipe ID: 950723)

Story Behind this Recipe

The white chocolate mousse was delicious, so I added white chocolate to a standard bavarois recipe.