Japanese-Style Simple Berry Bavarois

Instructions

1. 1

   Bloom gelatin: Sprinkle the powdered gelatin over 3–4 tbsp cold water and let sit 5 minutes (or soak sheets in cold water until soft). Don’t skip this.

2. 2

   Warm milk and dissolve sugar: In a small saucepan, heat 150 ml of the milk with the sugar over low heat just until sugar dissolves and liquid is warm — do not boil.

3. 3

   Add gelatin: Remove from heat, add the bloomed gelatin (squeeze excess water from sheets if using) and stir until fully dissolved.

4. 4

   Combine liquids: Pour the gelatin-milk mixture into a mixing bowl. Add the remaining cold milk, the heavy cream, vanilla, and the berry purée or juice. Whisk until homogenous. Taste and adjust sweetness.

5. 5

   Chill to set: Pour the mixture into a mould or individual cups. Refrigerate at least 2 hours, until fully set and slightly jiggly.

6. 6

   Serve: Unmould (dip briefly in warm water if needed) or serve in cups. Top with fresh berries or a spoonful of berry jam for extra brightness.