Name: Vanilla Bavarois
Yield: Serves 6-8
Cuisine: Australian
Ingredients: ¼ cup (60 g/2 oz) caster (superfine) sugar; ½ teaspoon vanilla extract; 2 cups (500 mL/16 fl oz) milk; 1 x 15 cm (6 in.) vanilla bean, halved lengthwise; 1 cup (250 mL/8 fl oz) cold crème fraîche; ¼ cup (60 mL/2 fl oz) light (single) cream; ¾ cup (185 g/6 oz) caster (superfine) sugar; 2 gelatin leaves; 4 egg yolks

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This is a creamy cold dessert bound together by egg yolks and gelatin and set in a mould.

Ingredients

Crème chantilly

1 cup (250 mL/8 fl oz) cold crème fraîche

Method

To make the crème chantilly

Place the crème fraîche, light cream and vanilla in a bowl set in ice and beat until the cream is stiff but not buttery. Gradually add the sugar, while beating all the time.

Makes about 2 cups (500 mL/16 fl oz)