Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. She says, "Bavarois, or Bavarian cream, is a timeless classic and is the perfect choice for a hot climate Christmas dessert. These days, it is moulded individually and accompanied by a little fruit coulis. I like to use a fresh vanilla bean to flavour the milk and scrape out some of the seeds to add a fleck to the bavarois."
- 625 ml (2½ cups) milk
- 1 vanilla bean, split lengthwise, seeds scraped or 2 tsp vanilla extract
- 5 egg yolks
- 165 g (¾ cup) caster sugar
- pinch of salt
- 1 tbsp plus 1 tsp powdered gelatine, softened in â…“ cup cold water
- 2 cups cream
- fresh raspberries or strawberries, to decorate
- 2 cups raspberries or hulled strawberries, fresh or frozen
- 1 tbsp red currant jelly
- 110 g (½ cup) caster sugar
- ½ lemon, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
Bring the milk, split vanilla bean and scraped seeds (if using) almost to the boil in a saucepan over a moderate heat, then cover and cool.
Beat the egg yolks with the sugar and salt until thick and lemon coloured. Pour into a clean heavy-based saucepan with the milk and stir over a low heat until the mixture coats the back of a spoon. Remove the vanilla bean and cool slightly. Add the softened gelatine, stir until dissolved then add the vanilla essence if not using the vanilla bean.
Cool, then chill until the mixture is beginning to set, stirring frequently. Whip the cream until soft peaks form and fold through the custard. Pour into 8 individual dariole moulds which have been lightly oiled and chill for several hours until firm.
Meanwhile, to make the raspberry coulis, gently heat the raspberries or strawberries until just lukewarm. Add the red currant jelly, caster sugar and lemon juice, lightly mashing the fruit. Mash to a pulp, then push through a sieve. Cool and set aside until needed.
Unmould the bavarois carefully onto serving plates and surround each with a little raspberry coulis, decorating with the fresh berries.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.