Food Term of the Week 6/18
Bavarois
Definition: Creamy custard that is set with gelatin
Recipe using Bavarois:
Cheat's Strawberry Bavarois
Since summer
officially begins on the 20th of June, I thought I’d choose a nice
cool summer dessert for this week’s ‘Food Word of the Week.’ The term Bavarois,
or as the French say Crème Bavarois, is similar to a flour thickened pastry cream but gelatin is used to thicken it
instead and it is flavored with a liqueur. This is the perfect dessert to
compliment any meal served on a hot summer evening. For an “all ages” solution,
just skip the addition of the liqueur. If you want to add a little color &
fun, top with fresh cut strawberries or raspberries!
Ingredients:
85G SACHET
STRAWBERRY JELLY CRYSTALS (JELLO)
2 TBS STRAWBERRY
LIQUEUR (OPTIONAL)
375ML CAN
EVAPORATED MILK
150ML THICKENED
CREAM, WHIPPED TO SOFT PEAKS
2 TBS GRATED
WHITE CHOCOLATE
(Serves 4)
Directions:
Place jelly
crystals in a large bowl. Whisk with 100ml boiling water to dissolve, then
allow to cool. Add the liqueur, if using, then add the evaporated milk and use
a hand-whisk to beat until thick and frothy. Pour the mixture into your
prettiest serving glasses or dishes and chill for at least 4 hours or until
set. When ready to serve, top each bavarois with whipped cream, white chocolate
curls and strawberries, if desired.
*Recipe
credited to Delicious, September 2009, Page 76 Recipe by Valli Little/ Photography by Ian Wallace*
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