Posts tagged " Bavarois "

Vanilla Bavarois with blackcurrant filling and raspberry coulis

July 14th, 2017 Posted by Blog, Recipes No Comment yet

Are you looking for a delicious classic French dessert for Bastille Day? Yves’ final ‘terroir’ dish for this French celebration is this stunning vanilla Bavarois with a blackcurrant filling and raspberry coulis.

Vanilla Bavarois with blackcurrant filling and raspberry coulis

Vanilla Bavarois with blackcurrant filling and raspberry coulis

Serves 6

Vanilla Bavarois

  • 50cl double cream
  • 80g caster sugar
  • 2 sheets of gelatin
  • 1 vanilla clove

Blackcurrant filling

  • 200g blackcurrant coulis (10% sugar)
  • 2 sheets of gelatin

Raspberry coulis

  • 200g fresh raspberries
  • 50g icing sugar

 

Blackcurrant Filling:

Soften the gelatin sheets in cold water. Heat up the blackcurrant coulis, melt the gelatine and add it to the coulis. Put the insert inside flexible dome shaped moulds of 2cm diameter and leave it to jell in the fridge for a few hours.

Vanilla Bavarois:

Soften the gelatin sheets in cold water. Bring the double cream to the boil with the sugar and the vanilla clove. Leave the cream to infuse, away from heat, for 30mns. Take the vanilla clove away from the cream and add the gelatine. Mix the whole and put the mixture in flexible dome shaped moulds of 6cm diameter. Leave it to cool, however not letting it jell, then add the blackcurrant insert in the middle and leave the vanilla Bavarois to jell for a few hours.

Raspberry coulis:

Mix the raspberries with the sugar using a blender and pass the mixture through a fine sieve to ensure smoothness.