Vanilla bavaroise with red berries

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Vanilla bavaroise with red berries
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Vanilla bavaroise with red berries

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertsCuisine: FrenchDifficulty: Media
Rations

6

rations
Preparation time

20

minutes
Cooking time

20

minutes
Calories

325

kcal
Cooling time

2

hours 
Total time

2

hours 

40

minutes

Let 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!

Modo cocción

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

Información nutricional (por ración)*

  • Serving Size: 150g
  • Calories: 325kcal
  • Fat: 20g
  • Saturated Fat: 10g
  • Trans Fat: 0g
  • Cholesterol: 85mg
  • Sodium: 50mg
  • Potassium: 200mg
  • Carbohydrates: 35g
  • Fiber: 3g
  • Sugar: 25g
  • Protein: 5g
  • Vitamin A: 275IU
  • Vitamin C: 20mg
  • Calcium: 60mg
  • Iron: 0.5mg
If you are looking for 10

Key points of the recipe

  1. Temperature control: When heating the milk and cream with the vanilla pod, it is crucial not to bring the mixture to a boil. Heat just enough to infuse the vanilla flavor without boiling, to prevent the mixture from cutting or the vanilla from becoming bitter.
  2. Adding the cream: When adding the semi-whipped cream to the warm bavaroise mixture, do so with gentle, enveloping motions. This is essential to maintain the airy and light texture of the bavaroise, which is what gives it its distinctive character.
  3. Cooling time: Be sure to refrigerate the raspberry coulis until it is completely solidified before adding the vanilla bavaroise. Then refrigerate again until the bavaroise is well set. This will ensure that the layers remain defined and the dessert has the desired consistency when served.

Pairing with wine

For this creamy and fruity dessert of Vasito of vanilla and raspberries, a wine that could go very well is a Moscato d’Asti from Italy. This wine is light in alcohol, sweet, with delicate bubbles and a fresh fruit flavor, which would complement well the sweetness of the vanilla bavaroise and raspberry coulis. Its citrus and pear notes would also complement the freshness of the red fruits.

Another option could be an ice wine (Eiswein) from Germany or Canada. This wine is sweet but balanced by high acidity, which can help counteract the sweetness of the dessert and complement the raspberries.

You can also choose a more classic option, a brut or demi-sec sparkling wine, such as Champagne, Cava or Prosecco, to complement the creamy texture of the vanilla bavaroise and counteract the sweetness of the red fruit coulis and raspberries. Avoid wines that are too dry or bitter, as they could compete with the delicate and sweet flavors of the dessert.

I would avoid red wines with high tannins, as they can be too intense and overshadow the delicate flavor of vanilla and raspberries.

Beer pairing

Experiment with a wheat beer, such as Witbier or Hefeweizen, that brings citrus and spicy notes to contrast the creaminess of the vanilla bavaroise and enhance the fruity flavors of the raspberries. You can also try a sour beer or lambic, such as Gueuze or Framboise Lambic, which creates an interesting contrast with the sweet and sour flavors of the dessert. These beers are known for their fruity character and acidity, which could complement and highlight the raspberries in the dessert. Carbonation can also help cleanse the palate after each bite.

A wheat beer with vanilla or fruit notes could also be a good choice, as these beers tend to be light and refreshing, and the vanilla or fruit notes could complement the flavors of the dessert.

I would avoid very bitter beers, such as IPAs, as the bitterness can clash with the sweetness of the dessert. I would also avoid very dark or roasted beers, as they can dull the more delicate and subtle flavors of vanilla and raspberries.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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