Technique
Stable and freezer-resistant bavarois
![Stable and freezer-resistant bavarois - technique | Debic a8270000-d372-a6d9-f33d-08da49844276](/sites/default/files/technique/a8270000-d372-a6d9-f33d-08da49844276.jpg)
Technique
Stable and freezer-resistant bavarois
A technique for making a stable, freezer-resistant bavarois
Equipment needed- Pan
Ingredients
Step-by-step
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Heat the sugar syrup to 120 degrees.
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Beat the egg whites until light.
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Add the sugar syrup with the egg white.
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Beat the whipped cream until light.
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Melt the fruit puree and mix the puree with milk and gelatin.
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Mix the egg white with the fruit puree.
![Stable and freezer-resistant bavarois step7 a8270000-d372-a6d9-37e7-08da4984424e](/sites/default/files/technique/a8270000-d372-a6d9-37e7-08da4984424e.jpg)
Add the whipped cream to the mixture.
![Stable and freezer-resistant bavarois step8 a8270000-d372-a6d9-0e64-08da4984426c](/sites/default/files/technique/a8270000-d372-a6d9-0e64-08da4984426c.jpg)
Beat the whole to an even mass.