Liqueur Bavarois

I’m particularly partial to the taste of Cointreau or Grand Marnier in this velvety bavarois, but any good liqueur can be used. I’ve sometimes replaced the alcohol with the same quantity of rose petal purée. Peach leaves give a good flavour (see Peach Leaf Custard), and so too do bitter almonds.

In fact, this is really just a basic bavarois recipe which you can flavour as you wish. For an even posher pudding, layer two or three flavours or set it in a ring mould and fill the centre with a tumble of fresh raspberries or redcurrants.


  • 4 egg yolks
  • 300 ml/½ pint milk
  • 100 g/4 oz caster sugar
  • 8 g/ oz leaf gelatine (4 sheets), soaked
  • 300 ml/½ pint double cream
  • 1 tablespoon liqueur (Cointreau or Grand Marnier, for example)


Whisk the egg yolks with the milk and sugar and pour into a bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. Cook the custard over a low heat for about 5 minutes, stirring until it is thick enough to coat the back of the spoon. Strain.

Stir the gelatine into the warm custard until it has dissolved. Cool in the fridge until almost set.

Whip the cream lightly with the liqueur. Fold into the custard. Either divide between six individual glasses, or rinse out one large mould with cold water and fill with the bavarois. Leave to set in the fridge and, if you have used a single, decorative mould, just before serving dip the mould into hot water for a couple of seconds and turn the bavarois out on to a serving dish.