Goat Cheese Bavarians

Preparation info

  • Difficulty

    Easy

  • Yield 500 g / 1 lb 1.64 oz About

    20

    Portions

Appears in

Ingredients

Goat Cheese Anglaise

  • 171 g / 6.03 oz milk
  • 171 g / 6.03 oz soft goat’s milk cheese
  • 86 g / 3.03 oz sugar
  • 72 g / 2.54 oz egg yolks

Bavarian

  • 247 g / 8.71 oz heavy cream
  • 247 g / 8.71 oz goat cheese anglaise
  • 6 g / .21 oz gelatin sheets, bloomed

Method

  1. For the Anglaise: Combine all of the ingredients in a saucepan. Over medium heat, bring the mixture up to 80°C / 175°F while whisking constantly. Strain through a fine-mesh strainer and cool over an ice bath.
  2. For the Bavarian: Whip the heavy cream to medium-stiff peaks and reserve refrigerated.
  3. Combine 250 g / 8.82 oz of the anglaise with the bloomed gelatin in a small saucepan and melt over medium-low heat. Combine with the remaining anglaise.
  4. Quickly fold the heavy cream into the base in 2 additions. If this is not done quickly, the gelatin will set and there will be chunks in the product.
  5. Portion into a rectangular fleximold with 12 rectangles, each measuring 3 cm / 1.25 in by 8 cm / 3.25 in by 3 cm / 1.25 in. Place in the freezer to harden.
  6. Once hardened, take the Bavarians out of the mold, cut each piece in half, and refrigerate.