Classic Bavaroise from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
Originally bavaroise was not a dessert but a drink. It was created in the middle of the 18th century in Paris and named in honour of the Princess of Bavaria who
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 500 ml (18 fl oz/generous 2 cups) milk
- 1 vanilla pod (bean) split lengthways
- 80 g (3 oz) egg yolks (about 4 eggs)
- 80 g (3 oz/scant ½ cup) caster (superfine) sugar
- 12 g (⅓ oz) leaf gelatine
- 450 ml (15 fl oz/2 cups) whipping (pouring) cream
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