Bavarois with Strawberry Sauce Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 240 min

Ingredients

Instructions

1. Wet the molds with water.
2. Mix the gelatin with the water in a small bowl and let it bloom.
3. Whip the heavy cream to medium peaks and keep it chilled in the fridge.
4. Whisk the egg yolks and sugar in a large bowl until the mixture is lighter in color.
5. Heat the milk until very hot but not boiling. Pour it into the yolk mixture very slowly while whisking constantly. Return everything to the pot and cook over medium heat, stirring constantly with a spatula, until just before boiling.
6. Remove from the heat, add the bloomed gelatin and stir until it melts. Add the vanilla extract. Strain through a mesh sieve.
7. Cool the custard in an ice bath until it feels cool to the touch. Fold in the whipped cream, then pour into the molds and chill for 3 hours.
8. For the sauce, cook the strawberries and sugar in a pot over low heat. When the fruit releases its juice, raise to medium heat and cover with a lid. Cook until nearly all the strawberries have broken down.
9. Let the sauce cool to room temperature, then purée it in a food processor and chill in the fridge.
10. Dip the molds briefly in warm water to loosen the bavarois, taking care not to get water on it. Unmould and serve with the strawberry sauce and fresh strawberries.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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