If you know what an original bavarois (bavarian cream) is and how it is made, you may approach this recipe skeptically and I can understand that. So let me make it clear from the very beginning that technically speaking, this dessert is not a bavarois. Yet it’s the taste and the consistency that counts for me. And the reason why I chose to name it as such is because it totally reminds me of the original almond bavarois one of our embassy chefs used to make. Yet, considering the difficulty level of a real bavarois I am quite pleased with a much easier version, for which you will need no form of gelatin at all. The fact that I intentionally refrained from using any eggs in this recipe is also another advantage in that this dessert can easily be converted into a vegan version just by substituting the milk with any non-dairy alternative. In fact I think almond milk may produce an even better outcome than regular cow milk and should be considered by non-vegans as well.
To keep a long story short, if you like milk-based desserts but if you don’t like fussing around too much or don’t have too much time to spend in the kitchen this recipe here is definitely worth giving a try. If you have one of those special bavarois molds (or some kind of fluted pan) use it for the presentation and the looks in general. You may not fool anyone that this is an original bavarois but I guarantee you that they will enjoy it nevertheless!
- 1 liter whole fat milk
- 60 gr (6 tbsp) cornstarch
- 40 gr (4 tbsp) rice flour
- 30 gr (3 tbsp) all purpose flour
- 170 gr (3/4 cup) caster sugar
- 90 gr (3/4 cup) almond meal
- 30 gr (2 tbsp) butter
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For raspberry coulis
- 300 gr raspberries
- 2-3 heaping tsp confectioner’s sugar
Step by step method
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- Place cornstarch, rice flour, flour and sugar in a pot. Add ca. 80-100 ml of plain water and blend with a whisk. Add milk and place pot over medium heat. Cook until mixture thickens, stirring continuously all along with a whisk to avoid any lumps from forming.
- Once mixture comes to a boil, lower heat and add almond meal. Blend well and simmer for a couple of minutes. Finally add the butter and continue to stir until it melts and blends into the mixture.
- Take pot off heat and leave to cool a little bit stirring occasionally to avoid a skin from forming on top. Add vanilla and almond extract (optional).
- Fill mixture into serving dishes, fluted pan or mold of your choice. Leave to cool at room temperature first, then place in refrigerator to set for at least 24 hours. Unmold onto a serving platter, decorate with coulis sauce and ground pistachios or slivered almonds etc. Hint! Don’t forget to rinse your mold with cold water before filling it with the cream, especially if you use a silicone mold or other fluted type of mold.
For the coulis sauce all you need to do is macerate the fruit with the sugar, which basically means sprinkle the fruit with sugar and let it rest for minimum 15-20 minutes. Then using a blender, blend the mixture into a nice smooth sauce and strain it through a fine sieve. You can even skip the last step if the tiny little seeds don’t bother you. You can keep any remainders in a tightly covered glass container in the refrigerator for 2 to 3 days.