Bavarois

Why You’ll Love This Recipe

Bavarois, or Bavarian cream, is a rich, smooth, and indulgent dessert that combines the best of custard, whipped cream, and gelatin for a light yet creamy texture. Originally from France, this elegant dessert is perfect for special occasions or any time you want to treat yourself to something luxurious. The balance of flavors and textures makes Bavarois the ideal choice for those who love creamy desserts but prefer something less dense than traditional custard or mousse. With its delicate flavor and velvety consistency, it’s sure to be a showstopper.

Ingredients

• 1 cup whole milk

• 1 vanilla bean (or 1 tablespoon vanilla extract)

• 3 large egg yolks

• 1/2 cup granulated sugar

• 1 tablespoon gelatin powder

• 2 tablespoons water

• 1 cup heavy cream

• 2 tablespoons powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Infuse the milk:

   • In a medium saucepan, heat the milk over medium heat. If using a vanilla bean, split the bean lengthwise, scrape the seeds into the milk, and add the pod as well. Heat the milk until it’s just about to boil. If you’re using vanilla extract, add it later.

2. Prepare the egg mixture:

   • In a bowl, whisk together the egg yolks and granulated sugar until smooth and pale.

   • Once the milk is heated, remove it from the stove. Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs. Slowly add the rest of the milk, whisking until fully combined.

3. Cook the custard:

   • Pour the egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (about 5-7 minutes). Do not let it boil, or the eggs may curdle.

   • Once the custard has thickened, remove it from the heat. If using vanilla extract, add it now.

4. Bloom the gelatin:

   • In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom (absorb the water).

   • Once bloomed, gently heat the gelatin in the microwave for about 10-15 seconds until it becomes liquid. Stir the gelatin into the custard mixture until fully dissolved.

5. Chill the custard:

   • Allow the custard to cool to room temperature. Once cooled, refrigerate it for about 20-30 minutes, or until it begins to thicken but is not fully set.

6. Whip the cream:

   • In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.

7. Combine the cream and custard:

   • Once the custard has cooled and thickened, gently fold in the whipped cream, combining until smooth and well incorporated.

8. Set the Bavarois:

   • Pour the mixture into individual serving molds or a large serving dish. Smooth the top with a spatula.

   • Refrigerate for at least 4 hours or overnight to allow the Bavarois to set completely.

9. Serve:

   • Once set, carefully unmold the Bavarois or serve directly from the dish. Optionally, garnish with fresh berries, a drizzle of fruit sauce, or grated chocolate.

Servings and Timing

• Servings: 6-8 servings (depending on size)

• Prep time: 30 minutes (excluding cooling and setting time)

• Cook time: 10 minutes

• Chilling time: 4 hours to overnight

• Total time: 4 hours 30 minutes to overnight

Variations

• Chocolate Bavarois: Melt 3-4 oz of dark chocolate and stir it into the custard after it’s cooked and before adding the gelatin. This gives the Bavarois a rich chocolate flavor.

• Fruit Bavarois: Blend fresh berries or fruit puree (such as strawberry, raspberry, or mango) and fold it into the custard before adding the whipped cream for a fruity twist.

• Coffee Bavarois: Dissolve 1-2 teaspoons of instant coffee in the milk before heating it, giving the Bavarois a coffee-flavored twist.

• Almond Bavarois: Add a teaspoon of almond extract to the custard mixture for a nutty flavor.

Storage/Reheating

Bavarois should be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. It’s best served chilled and does not need to be reheated, as its texture is meant to be smooth and set.

FAQs

Can I use agar-agar instead of gelatin?

Yes! You can substitute gelatin with agar-agar, but you’ll need to adjust the amount as agar-agar is stronger. Follow the package instructions for a proper substitution.

Can I make Bavarois in advance?

Yes! Bavarois is perfect for making ahead. It actually improves in flavor and texture when allowed to set in the refrigerator overnight.

Can I make this recipe dairy-free?

Yes, you can use non-dairy milk (such as almond or coconut milk) and a dairy-free whipped topping to create a dairy-free version of Bavarois.

How do I know when the custard is thick enough?

The custard is ready when it coats the back of a spoon and leaves a trail when you run your finger through it. It should not be too runny.

Can I use a different flavor of extract?

Yes! You can use other extracts like lemon, orange, or hazelnut to flavor the Bavarois to your liking.

Can I make Bavarois without egg yolks?

Egg yolks contribute to the custard’s smooth texture, but if you prefer to avoid them, you can try making an eggless Bavarois using a custard-style mix with cornstarch or cream and gelatin.

Can I serve this in individual portions?

Yes! Bavarois can be served in individual molds for a more elegant presentation. Just make sure to grease the molds lightly or line them with plastic wrap for easy removal.

How do I unmold Bavarois without breaking it?

To unmold Bavarois, run a knife around the edges of the mold, dip the bottom of the mold in hot water for a few seconds, and then carefully invert it onto a plate.

What fruit should I use to garnish?

Fresh berries such as raspberries, strawberries, or blueberries work beautifully. You can also use caramelized fruits like pears or apples for a more sophisticated topping.

Can I freeze Bavarois?

It is not recommended to freeze Bavarois as its creamy texture might change after freezing and thawing. It’s best enjoyed fresh from the fridge.

Conclusion

Bavarois is a timeless dessert that combines elegance and simplicity. Its smooth, velvety texture and delicate flavor make it the perfect end to any meal. Whether you enjoy it as a traditional vanilla Bavarois or experiment with different flavors, this dessert is sure to impress. Easy to prepare yet luxurious in taste, Bavarois is a true celebration of creamy deliciousness!