Well , I thought it was time I made a desert again. French/German classic, Bavarois. It is easier to make,than you might think. whipped cream, custard with a setting agent (gelatine) and whipped egg whites. I flavoured the cream with a lemongrass and lime leaf infusion. Hot cream left with chopped lemongrass and lime leaves for 90 minutes.
Make sure the custard is room temperature /18 degrees before the cream is added to it. My custard and cream did not mix as well as I wanted, however the egg whites add some more air/lightness to the whole thing. original Bavarois, did not have egg whites. The mixture is left to set in molds, brush them with oil to help them turn out (almond/lemon, or whatever works with your Bavarois). Placing the mold for three seconds, in a bowl of boiling water, then tap-tap out comes the Bavarois. If not try again with another three seconds.
For a really good Bavarois recipe or two and exactly how to make them try Gordon Ramsay’s ‘Just Desserts’ book. This is one of the best dessert book available. Showing classic skills, amazing photos and recipes. I have cooked several things from this book, all amazing. I somehow lost the book, I must buy it again. The bavarois I made from this book, was a caramalised banana bavarois. I hope this inspires someone.