Technique

Stable and freezer-resistant bavarois

Technique

Stable and freezer-resistant bavarois

A technique for making a stable freezer-resistant bavarois

Equipment needed
  • Mixer
  • Heat source
  • Pan
  • Thermometer
  • Spatula
  • Mixing bowl
  • Microwave

Ingredients

Debic whipped cream without sugar

Egg white

Sugar

Water

Gelatin powder

Chocolate

Step-by-step

Heat the sugar syrup to 120 degrees.

Beat the egg whites lightly.

Add the sugar syrup together with the egg white.

Whip the whipped cream lightly.

Melt the fruit puree.

Mix the puree with milk and gelatin.

Mix the egg whites with the fruit puree.

Add the whipped cream to the mixture.

Beat the whole thing into an even mass.

Divide and use.

Tips

  • Beat the egg whites when the sugar syrup is 116 degrees
  • Do not let the sugar syrup touch the whisk when pouring the sugar syrup