Bavarois sounds chic and festive. It is not a daily fare, but this dessert is easy to prepare. A good idea for when you invite guests or just for yourself. Try this advocate bavarois, orange foam and tangerine bavarois and judge for yourself.
Bavarian cream lawyer (for 6 people)
Ingredients:
- 50g sugar
- 4 egg yolks
- 25ml cream
- 1dl lawyer
- 5 glycerin leaves (from 2g)
- 1 small can of pineapple
- 1 box of macarons
Preparation:
Mix the sugar with the egg yolks and beat well. Heat the juice from the pineapple (do not let it boil) and meanwhile soak the glycerin leaves in cold water. Remove the pineapple juice from the heat and let the glycerine leaves dissolve in it. Add the eggnog and pineapple juice to the egg yolks and sugar mixture. Beat the cream until stiff and spoon it into the mixture until it becomes homogeneous. Finish by adding the finely chopped pineapple. Prepare bowls and brush them on the inside with some protein so that you can easily ‘deposit’ the bavarois afterwards. Add a layer of bavarois, crumbled macarons and finally a layer of macarons to finish. Put everything in the fridge for an hour. Deposit upside down on a plate.
Orange foam
Ingredients:
- 3 oranges
- 1 lemon
- 3 eggs
- 75g sugar
- 2 packets of vanilla sugar
- 2 sheets of gelatin
Preparation:
Squeeze the oranges and lemon. Heat the juice over a low heat (do not let it boil). Meanwhile, soak the gelatin sheets in cold water. Split the eggs and beat the egg yolks with the sugar until foam. When the fruit juice is warm, add the gelatin leaves so they can dissolve. Mix the juice into the egg yolk mixture. Then beat the egg whites until stiff and spoon them in carefully. Stir well. Put the orange foam into ramekins and let it cool down in the fridge.
Mandarin bavarois
This bavarois has a slightly higher level of difficulty and takes a little longer to prepare.
Ingredients:
- 1 tin of tangerines or 4 fresh ones
- 2 shot glasses of mandarin liqueur
- juice of 1 orange
- 5 gelatine sheets of 2 g
- 3 eggs
- 150g sugar
- 225g cottage cheese
- 250ml whipped cream
- butter to grease baking pan (+/- 20cm diameter)
- 6 slices of cake
Preparation:
Soak the gelatin in cold water. Meanwhile, heat up the orange juice (do not let it boil). Drain the tangerines or peel the fresh ones, cut them in half and pour a shot glass of liqueur. Remove the warm orange juice from the heat and dissolve the gelatin leaves in it. Beat the egg yolks with the sugar until frothy. Stir in the cottage cheese and the cooled orange juice. Beat the egg whites and the whipped cream until stiff. Carefully spoon the whipped cream into the quark. Add the tangerine wedges and stir in the beaten egg whites last. Take a spring form tin that you cover with plastic wrap and butter. Spoon the bavarois into the spring form and place it in the fridge for an hour. Place the slices of cake on top of the bavarois and drizzle with a glass of liqueur. Put everything in the fridge for a few more hours and put the bavarois on a plate. Garnish with fruit of your choice.
Tasty!