ScarlettMinted Raspberry Bavarois
July 10th 2006 12:50
Minted Raspberry Bavarois
About Bavarois
Bavarois is the French name for Bavarian cream, it is a delicate cream dessert with a Crème Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit purée, chocolate, coffee, or liqueurs before being set in the refrigerator with gelatin. The classic, authentic recipes for Bavarois contain no egg whites. They are basically a crème anglaise that has been stabilized by some gelatin and given a rich, creamy texture with the addition of lightly whipped cream. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmoulded when set.
About Crème Anglaise
Crème Anglaise, also named English Custard Cream, traditional egg custard is a delicious and versatile sauce. Cold, it forms the basis of many desserts, like ice-cream. Warm, it’s the perfect accompaniment to any hot pudding.
INGREDIENTS
Serves 6
450 gm fresh or frozen and thawed raspberries
30 ml / 2 tablespoons icing sugar
30 ml / 2 tablespoons lemon juice
15 ml / 1 tablespoon finely chopped fresh mint
30 ml / 2 tablespoons / 2 sachets powdered gelatine
300 ml Crème Anglaise, made with skimmed milk
250 gm Greek yougurt
fresh mint sprigs, to decorate
For the Crème Anglaise (makes 300ml/1¼ cups)
1 vanilla pod
300 ml skimmed milk
4 egg yolks
250 gm golden caster sugar
1. To prepare the crème anglaise, split the vanilla pod lengthwise and scrape the tiny black seeds with the back of knife, then add the pod. In a saucepan, add the milk, vanilla pod and seeds and bring just to the boil, stirring frequently. Remove from the heat, cover and leave to stand for 15-20 minutes to infuse.
2. In a bowl, whisk the egg yolks and sugar for 2-3 minutes until thick and pale. Whisk in the hot milk and return the mixture to the saucepan.
3. With a wooden spoon, stir over a medium-low heat and heat to 82 degrees Celsius, stirring constantly until the sauce begins to thicken and coat the back of a spoon (do not allow to boil or the custard may curdle). Immediately strain the sauce into a chilled bowl and leave to cool, strain the sauce occasionally. Cover the top closely with plastic film to prevent a skin forming. Set aside.
4. Reserve a few raspberries for decoration. To prepare the fruit purée, place the raspberries, icing sugar and lemon juice in a food processor or blender and process them until smooth. Press the purée through a sieve to remove the raspberry pips. Add the mint. You should have about 600ml/2½ cups of purée.
5. To make the Bavarois, sprinkle 5ml/1 teaspoon of the gelatine over 30ml/2 tablespoons of the boiling water and stir until the gelatine has dissolved. Stir into 150ml of the fruit purée.
6. Pour this jelly into a 1 litre/4-cup mould, and leave the mould to chill in the refrigerator until the jelly is just on the point of setting. Tip the tin to swirl the setting jelly around the sides, and then leave to chill until the jelly has set completely.
7. Stir the remaining 450ml fruit purée into the custard and yogurt. Dissolve the rest of the gelatine in the remaining water and stir it in quickly.
8. Pour the raspberry custard into the mould and leave it to chill until it has set completely.
9. To serve, dip the mould quickly into hot water and then turn it out. Decorate with the reserved raspberries and mint sprigs.
Tips:
You can make this dessert using frozen raspberries, which have a good colour and flavour. Allow them to thaw at room temperature, and use any juice in the jelly.
Watchpoint:
Cooking crème anglaise to 82 degrees Celsius is essential for disinfection. It is because heat to this temperature over medium heat to kill salmonella in egg yolk. If not using thermometer, lift the mixture with wooden spoon or spatula. It is done (to 82 degrees Celsius) if a clear line can be drawn across the spoon or spatula.
**From “The Healthy Heart Cook Book”, “Good Food for Friends” and “Five Star Pastry Cookbook by Tony Wong”**
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