Bavarois aux Fruits

Classic Fruit Bavarian Cream

Preparation info
  • Makes

    680 grams

    • Difficulty


    • Ready in

      40 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • gelatin leaves or 7.5 grams ( teaspoons) unflavored granulated gelatin


Prepare your mise en place.

Place the gelatin leaves in a small bowl with cold water to cover and let soak for a minute or two to soften.

Combine half of the fruit purée with the sugar in a medium saucepan over medium heat. Heat, stirring with a wooden spoon, for just a minute or two, or until hot. Do not boil.

Remove the purée from the heat. Squeeze the excess wa