Vanilla bavaroise with red berries
6
rations20
minutes20
minutes325
kcal2
hours2
hours40
minutesLet yourself be seduced by the delicious Vanilla and Raspberry Cup, a pastry jewel that invites you to delight yourself with its irresistible sweetness and texture. It combines the freshness of red fruits and raspberries with the creamy softness of vanilla bavaroise.
From the preparation of the coulis to the careful assembly of the bavaroise, this dessert becomes a culinary ballet worth witnessing. Pour yourself a glass, press play on our playlist and let the musical chords accompany you on this delicious culinary adventure.
Let's get cooking!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
- Raspberry coulis:
250 gr berries (optional frozen)
40 gr sugar
50 ml water
3 gelatin leaves (previously hydrated in cold water)
125 -150 gr raspberries (about 1 tray)
- Vanilla Bavaroise:
75 ml milk
40 gr sugar
2 gelatin sheets
60 ml cream
60 gr egg yolks (approximately 4 yolks)
1 vanilla pod
180 gr semi-whipped cream
Pasos
- Raspberry coulis:
- In a saucepan over medium heat, add the berries, sugar and water. Let this mixture boil for 5 minutes.
- Use a blender or immersion blender to puree the mixture to a smooth texture. Then, pass it through a strainer to remove seeds and skins.
- Add the gelatin sheets previously hydrated in cold water and stir until completely dissolved in the hot mixture.
- Pour the coulis into small glasses, filling them to about one finger thick. Refrigerate until the coulis solidifies.
- Once the coulis has solidified, place 3-4 raspberries on top of each cup.
- Vanilla Bavaroise:
- In a saucepan over medium heat, heat the milk and cream together with the opened vanilla pod and the scraped seeds inside. Be careful not to boil. You just need to heat it enough so that the flavors of the vanilla bean can be extracted.
- In a separate bowl, combine the egg yolks and sugar, beating until smooth.
- Pour some of the hot milk/cream mixture into the bowl with the yolks and sugar, stirring constantly to prevent the yolks from cooking all at once.
- Return the entire contents of the bowl to the pan with the milk/cream on the heat.
- Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
- Add the gelatin sheets previously hydrated in cold water and mix until completely dissolved.
- Let the mixture cool slightly and, when lukewarm, add the semi-whipped cream, gently folding it in. When adding the semi-whipped cream to the warm bavaroise mixture, be sure to incorporate it gently so as not to lose the air that gives the bavaroise its fluffy texture.
- Presentation:
- Fill the raspberry coulis cups with the vanilla bavaroise. For presentation, garnish each cup with a few additional raspberries and a sprinkling of mint leaves. This will not only add color and texture, but will also enhance the overall flavor of the dessert.
- Refrigerate until the bavaroise is completely set and enjoy this delicious dessert.
Notas
- It is always best to use fresh fruits, but if they are not available, frozen berries are a viable option. However, remember to thaw them before use.
- You can be creative with the container you use. Clear cups or even small jars can add a special touch to the presentation.
Quizás lo necesites
- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 150g
- Calories: 325kcal
- Carbohydrates: 35g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 50mg
- Potassium: 200mg
- Fiber: 3g
- Sugar: 25g
- Vitamin A: 275IU
- Vitamin C: 20mg
- Calcium: 60mg
- Iron: 0.5mg