Name: Goat Cheese Bavarians
Yield: Yield 500 g / 1 lb 1.64 ozAbout 20 Portions
Ingredients: 247 g / 8.71 oz goat cheese anglaise; 171 g / 6.03 oz milk; 247 g / 8.71 oz heavy cream; 72 g / 2.54 oz egg yolks; 86 g / 3.03 oz sugar; 171 g / 6.03 oz soft goat’s milk cheese; 6 g / .21 oz gelatin sheets, bloomed

Preparation info

Yield 500 g / 1 lb 1.64 oz About
20
Portions

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Goat Cheese Anglaise

171 g / 6.03 oz milk
171 g / 6.03

Dessert

Method

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.
For the Bavarian: Whip the heavy cream to medium-stiff peaks and reserve refrigerated.
Combine 2