This show-stopping classic is less intimidating to make than it appears. Top it with whatever fresh berries are local or in season. For a pretty presentation, tie a ribbon around it.
- Portion size 10 servings
- Credits : Canadian Living Magazine: May 2013
Ingredients
Bavarois:
Method
Bavarois: Sprinkle gelatin over 1/3 cup of the milk; let stand for 5 minutes.Meanwhile, split vanilla bean and scrape seeds into saucepan; add remaining milk and bring to simmer. Remove from heat. In bowl, whisk together egg yolks, sugar and salt; slowly add hot milk mixture, whisking constantly. Return to saucepan and cook over medium-low heat, without boiling, until thick enough to lightly coat back of spoon and space remains after spoon is drawn through, about 5 minutes. Whisk in gelatin mixture.
Scrape into large bowl. Let stand, whisking occasionally, until cooled to room temperature, about 1-1/2 hours.
Meanwhile, line 2 large baking sheets with parchment paper. Draw 12- x 6-inch (30 x 15 cm) rectangle on 1 sheet and 7-inch (18 cm) circle on other sheet. Turn parchment paper over. Set aside.
In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in 1/4 cup of the granulated sugar, 2 tbsp at a time, until stiff glossy peaks form. Set aside.
In large bowl, beat together egg yolks, vanilla and remaining granulated sugar until pale and thickened, about 7 minutes. Fold in one-third of the egg whites. Spoon half of the remaining egg whites over yolk mixture; sift half of the flour over top and fold in gently. Repeat with remaining egg whites and flour.
Using large piping bag fitted with 3/4-inch (2 cm) wide tip, PIPE ten 6-inch (15 cm) long strips of batter across short side of traced rectangle, leaving 1/4-inch (5 mm) space between each strip. Starting at centre of traced circle, pipe remaining batter in concentric circles to FILL circle. Sprinkle both shapes with icing sugar.
Bake in top and bottom thirds of 325ºF (160ºC) oven, switching and rotating pans halfway through, until puffed and golden, 18 to 20 minutes. Let cool on pans on racks. Gently remove parchment paper.
Place ladyfinger circle, puffed side up, in parchment paper–lined 8-inch (2 L) springform pan. Cut ladyfinger rectangle in half lengthwise; 1 at a time, STAND ladyfingers, puffed sides out and cut sides down, around edge of pan, trimming if necessary.
Whip cream; whisk one-quarter into cooled bavarois. Fold in remaining whipped cream. Pour into ladyfinger-lined pan. Cover with plastic wrap; refrigerate until chilled and firm, about 2 hours. Top with berries.
Nutritional facts Per each of 10 servings: about
- Fibre 1 g
- Sodium 52 mg
- Sugars 26 g
- Protein 7 g
- Calories 291.0
- Total fat 14 g
- Potassium 184 mg
- Cholesterol 192 mg
- Saturated fat 7 g
- Total carbohydrate 35 g
%RDI
- Iron 8.0
- Folate 22.0
- Calcium 9.0
- Vitamin A 17.0
- Vitamin C 15.0
