Bavarois is the French name for Bavarian cream, it is a delicate cream dessert with a Crème Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit purée, chocolate, coffee, or liqueurs before being set in the refrigerator with gelatin. The classic, authentic recipes for Bavarois contain no egg whites. They are basically a crème anglaise that has been stabilized by some gelatin and given a rich, creamy texture with the addition of lightly whipped cream. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmoulded when set.
This is not a fancy recipe but it's oh so easy with only two ingredients. You can prepare it under 5 minutes and it is always delicious.
The recipe recommended the bavarois to be served with whipped cream and white chocolate curls. I reckon there is enough of milky flavour in the dessert itself. Instead, I jazzed it up with some Chocolate Pashmak (Persian fairy floss).
If you are wondering what is Pashmak, it's made of sugar, sesame, flour and oil. It has a nutty taste and less sticky than traditional candy fairy floss. The word Pashmak means "little wool" in Persian, as it resembles sheep's wool. It also comes in many other flavours: Rose, Vanilla, Pistachio, Saffron and Orange Blossom.
Strawberry Bavarois with Chocolate Pashmak Recipe (Serves 4)
(Adapted from Delicious Magazine September 2009 issue)
Ingredients
- 85 g sachet strawberry jelly crystals
- 375 ml can evaporated milk
- 2 tbsp strawberry liqueur (optional)
- Handful of chocolate pashmak
Method
- Place jelly crystal in a large bowl. Whisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand-whisk to beat until thick and frothy.
- Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours or until set.
- When ready to serve, top each bavarois with a handful of chocolate pashmak, if desired.