Pear Bavarois

Name: Pear Bavarois
Yield: Yield: 2½ quarts (2 L 400 ml) bavarois, or 16 servings, 5 ounces (150 ml) each
Ingredients: 3 cups (720 ml) heavy cream; ½ cup (120 ml) pear brandy; 1 vanilla bean, split lengthwise, or 1 teaspoon (5 ml) vanilla extract; 1 vanilla bean, split lengthwise, or 1 teaspoon (5 ml) vanilla extract; ¼ recipe Italian Meringue (see Note 1); 3 tablespoons (27 g) unflavored gelatin powder; 2 ounces (55 g) granulated sugar; 3 cups (720 ml) whole milk; ¾ cup (180 ml) cold water; 8 egg yolks (⅔ cup/160 ml)

Preparation info

Yield: 2½ quarts ( 2 L 400 ml ) bavarois, or
16
servings

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

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

Ingredients

3 tablespoons (27 g) unflavored gelatin powder
¾ cup (180

Dessert

Method

Sprinkle the gelatin over the cold water and set aside to soften.
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.
Heat the gelatin mixture to dissolve. Stir in