Pear Bavarois

Preparation info

  • Yield: 2½ quarts ( 2 L 400 ml ) bavarois, or


    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Do not make this recipe until you are ready to use it.


  • 3 tablespoons (27 g) unflavored gelatin powder
  • ¾ cup (180 ml) cold water
  • 8 egg yolks ( cup/160 ml)
  • 2 ounces (55 g) granulated sugar
  • 3 cups (720 ml) whole milk
  • 1 vanilla bean, split lengthwise, or 1 teaspoon (5 ml) vanilla extract
  • ½ cup (120 ml) pear brandy
  • 3 cups (720 ml) heavy cream
  • ¼ recipe Italian Meringue (see Note 1)


  1. Sprinkle the gelatin over the cold water and set aside to soften.
  2. Beat the egg yolks and sugar just enough to combine. Heat the milk with the vanilla bean, if using, to the scalding point. Remove the bean, rinse, and reserve for another use. Gradually pour the milk into the egg mixture, beating constantly.
  3. Heat the gelatin mixture to dissolve. Stir into the milk mixture. Add the vanilla extract, if using, and the pear brandy. Set aside to cool, stirring occasionally. If you want to speed up the cooling process, place the mixture over ice water and stir until it is slightly warmer than body temperature. (Should it get too firm, or lumpy, reheat the mixture and start again.)
  4. Whip the cream until soft peaks form. Gradually fold the milk mixture into the cream. Fold that combination into the Italian meringue. Do not incorporate the bavarois into the Italian meringue until the bavarois has started to thicken or the mixture may separate.