Lychee Bavarois

Name: Lychee Bavarois
Yield: 7 cups (1 L 680 ml)
Cuisine: American
Ingredients: 2 cups (480 ml) strained lychee juice (see Chef’s Tip); 1 vanilla bean, split lengthwise; ½ cup (120 ml) cold water; 2 tablespoons (18 g) unflavored gelatin powder; ¼ recipe Swiss Meringue (see Note); 1 cup (240 ml) heavy cream; 8 egg yolks (⅔ cup/160 ml); 2 ounces (55 g) granulated sugar

Preparation info

7 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

8 egg yolks (⅔ cup/160 ml)
2 ounces (

Americas
United States
Dessert

Method

Whip the egg yolks and sugar until light and fluffy.
Sprinkle the gelatin over the cold water and set aside to soften.
Scrape the seeds out of the vanilla bean halves and add them to the lychee juice. Discard the pods or save for another use.
Bring the lychee juice to the scalding point. Gradually pour the hot liquid into the yolk mixture, w