Bavarois Filling

Name: Bavarois Filling
Yield: 7 cups (1 L 680 ml)
Ingredients: ¼ cup (60 ml) Cognac; 2 tablespoons (18 g) unflavored gelatin powder; 2½ ounces (70 g) dried currants; ¾ cup (180 ml) port wine; 4 ounces (115 g) granulated sugar; ¼ cup (60 ml) simple syrup; 6 egg yolks (½ cup/120 ml); 4 egg whites (½ cup/120 ml); 2 cups (480 ml) heavy cream

Preparation info

7 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

2½ ounces (70 g) dried currants
¾ cup (180

Garnish

Method

Macerate the currants in one-third of the port, preferably the day before but at least several hours before proceeding with the recipe.
Add the Cognac to the remaining port. Sprinkle the gelatin over the mixture and set aside to soften.
Whip the egg yolks for 1 minute. Bring the simple syrup to a boil and gradually pour it into the egg yolks in a thin