Berry Bavarois (Bavaroise)

Instructions

1. 1

   Make the berry purée: In a saucepan, combine berries, 2 tbsp sugar and 4 tbsp water. Cook gently until berries break down, 4–6 minutes. Blitz with a hand blender or in a small blender until smooth. Press through a fine sieve to remove seeds/skins. Measure 250 ml purée; add more sugar if needed to taste. Chill.

2. 2

   Bloom the gelatin: Sprinkle powdered gelatin over 3 tbsp cold water (or soften sheets in cold water) and let sit 5 minutes to bloom.

3. 3

   Warm the milk: In a saucepan, bring the milk and remaining sugar to a gentle simmer — don’t boil. Whisk the egg yolks in a bowl until pale. Temper the yolks by slowly whisking in about 60–80 ml of the hot milk, then return the tempered yolks to the saucepan.

4. 4

   Cook the custard: Over low heat, stir constantly until thickened to a light custard coat (nappe) — about 4–6 minutes. Remove from heat. Add the bloomed gelatin and stir until dissolved. Stir in the vanilla and liqueur if using.

5. 5

   Combine with purée: Mix about 1/3 of the chilled berry purée into the warm custard to loosen, then fold in the remaining purée. Cool the mixture to just above room temperature — it should start to thicken but not set.

6. 6

   Whip the cream: Whip the chilled heavy cream to soft peaks. Fold one-third of the whipped cream into the cooled custard to lighten, then gently fold in the remaining cream until uniform and airy — don’t overfold.

7. 7

   Mould and chill: Pour the bavarois into a ring mold, individual moulds, or a serving dish. Smooth the top, cover, and chill 3–4 hours (or overnight) until fully set.

8. 8

   Unmould and serve: Dip the mould briefly in warm water to release, invert onto a plate. Garnish with fresh berries, a smear of berry coulis, or mint. Keep refrigerated; consume within 48 hours for best texture.