Vanilla Bavarois (Bavarois Vanille)

Vanilla Bavarois (Bavarois Vanille)

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Servings: 4
Calories: 715


  • 4 egg yolks
  • 4 1/2 oz castor sugar
  • 17 floz milk
  • few drops vanilla essence
  • 1 oz gelatine
  • 17 floz lightly whipped cream


  • 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.


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
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