4995 Bavaroise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Whisk together 250 g (9 oz) caster sugar and 8 egg yolks until the mixture becomes a pale straw colour and reaches the ribbon stage.

Add in sequence, 1 dl ( fl oz or ½ U.S. cup) Capillaire syrup and 5 dl (18 fl oz or U.S. cups) each of boiling hot freshly made tea and boiling milk, whisking vigorously so that the whole becomes very frothy. Lastly, add 2 dl (7 fl oz or U.S. cup) liqueur, either Kirsch or Rum, which will give its name to the Bavaroise.

If a vanilla, orange or lemon Bavaroise is required, infuse the flavouring in the milk 15 minutes beforehand. If a chocolate one is required melt 180 g (6 oz) of chocolate and add it to the milk together with a little vanilla. If a coffee Bavaroise is required infuse 100 g ( oz) freshly ground coffee in the milk, or flavour with 5 dl (18 fl oz or U.S. cups) freshly made coffee.

Bavaroise is served in special glasses and it must be served whilst still frothy.