Vanilla Bavarois (Bavarois Vanille)
Ingredients
- 4 egg yolks
- 4 1/2 oz castor sugar
- 17 floz milk
- few drops vanilla essence
- 1 oz gelatine
- 17 floz lightly whipped cream
Instructions
- Mix the eggs and sugar in a basin.
- Heat the milk with the vanilla essence to just below boiling point.
- Add to the eggs and sugar and mix well but without making it frothy.
- Place the mixture in a pan of hot water on top of the stove and stir occasionally with a wooden spatule until the mixture coats the back of the spatule.
- Add the drained leaf or melted powdered gelatine and stir until completely dissolved.
- Pass through a fine conical strainer into a clean bowl and stand it in a container of iced water, stirring continuously until the mixture is on the point of setting.
- Fold in the lightly whipped cream.
- Pour into 2 x 13 cm moulds and place in a refrigerator until set.
- Shake the moulds to loosen the bavarois and turn out onto a dish. Serve decorated with whipped cream.
Notes
makes 2 x 13 cm
Calories: 715 kcal
Carbohydrates: 42 g
Protein: 15 g
Fat: 55g
Saturated Fat: 33 g
Cholesterol: 380 mg
Sodium: 125 mg
Potassium: 187 mg
Sugar: 47 g
Vitamin A: 2285 IU
Vitamin C: 1 mg
Calcium: 257 mg
Iron: 1 mg