Bavarois or Bavarian cream is a dessert that owes its origins to Switzerland according to the French. It is a crème anglaise (or English custard) thickened with gelatine and lightened with whipped cream.
I had already thought of doing a bavarois before Emma and Sara came for their visit. Then on our first day of the visit Lauren ordered a bavarois for dessert. I felt even more set in my decision to blog one. I had inspirations of doing one topped by a jelly as I had seen this done in a restaurant I had worked in several years back.
Whilst we were buying ingredients purely by chance I saw some feijoas and thought feijoa coupled with a delicious white wine would make a great bavarois and jelly flavouring. I didn’t feel quite as passionate about my first result though.
When I turned out the bavarois it strangely resembled part of the female anatomy (I’ll let you guess which part). I hadn’t sieved the feijoa puree so the bavarois had an intense grainy texture due to feijoa seeds. And the jelly, sigh, the jelly had an acrid taste of concentrated wine. It was alright but it wasn’t fabulous. A little embarrassing for our first ever blog get together I must say!
One must persevere though, adding fruit juice to the jelly along with the wine helped to lighten the flavour whilst retaining the tart alcoholic bite. Sieving the puree removed the grainy texture and left the bavarois with the smooth aerated texture that it should have. I still couldn’t think of how to remedy the appearance though, as a woman I’ll just put it down to feminist choice perhaps. Any suggestions?
