Bavarois (Bavarian Cream)

Serves: 8–10

Prep time: 30 minutes

Setting time: 1–2 hours in the refrigerator

Ingredients

• 400 ml fruit coulis (raspberry, strawberry, or mixed berry recommended)
• 100 g caster sugar
• 200 ml framboise liqueur or sweet wine (optional – can substitute with fruit juice)
• 100 ml ginger syrup
• 6 leaves of gelatine
• 250 g plain yoghurt
• 1 litre whipping or double cream

Method

Step 1: Soften the gelatine Place the gelatine leaves in cold water to soften.

Step 2: Prepare the base mixture Gently heat the fruit coulis, caster sugar, framboise (or sweet wine), and ginger syrup in a pan. Do not allow it to boil. Squeeze excess water from the softened gelatine and add it to the warm mixture. Stir until fully dissolved. Remove from the heat and leave to cool slightly. Once cooled, stir in the plain yoghurt until smooth.

Step 3: Whip and fold the cream Half-whip the cream so it is voluminous but not holding stiff peaks. Carefully fold the whipped cream into the cooled coulis-yoghurt mixture until evenly combined and light.

Step 4: Set the Bavarois Pour the mixture into a lightly oiled mold (or spread over a sponge base in a cake tin for a layered delice). Refrigerate for 1–2 hours until fully set.

To serve: Unmold carefully onto a serving plate. Top with fresh berries and a drizzle of fruit coulis or a thin layer of fruit jelly for shine. Slice and serve as an elegant dessert or afternoon tea treat.

Enjoy this refreshing, lightly sweetened Bavarian cream!