Blackberry Bavarian

Name: Blackberry Bavarian
Yield: Approximately 5 cups (1 L 200 ml)
Ingredients: 5 teaspoons (15 g) unflavored gelatin powder; 4 egg yolks (⅓ cup/80 ml); 1¼ cups (300 ml) Riesling wine; 8 ounces (225 g) blackberries; ¼ recipe Swiss Meringue; ¾ cup (180 ml) heavy cream

Preparation info

Approximately
5 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make this recipe until you are ready to use it. The filling is quite thin when made correctly, so do not be alarmed at its consistency.

Ingredients

1¼ cups (300 ml) Riesling wine
8 ounces (225

Dessert

Method

Add ¼ cup (60 ml) of the wine to the blackberries. Puree, strain, and set aside.
Sprinkle the gelatin over half of the remaining wine and set aside to soften.
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