Goat Cheese Bavarian Cream

Name: Goat Cheese Bavarian Cream
Yield: Yield: 506 g/1 lb 1.85 oz
Cuisine: United States
Ingredients: Goat Cheese Anglaise 300 g 10.58 oz 59.29%; Egg yolks 50 g 1.76 oz 14.08%; Milk 130 g 4.59 oz 36.62%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 6 g .21 oz 1.19%; Sugar 45 g 1.59 oz 12.68%; Goat cheese, soft 130 g 4.59 oz 36.62%; Heavy cream 200 g 7.05 oz 39.53%

Preparation info

Yield:
506 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Goat Cheese Anglaise

Milk 130 g 4.59 oz 36.62%
Goat cheese

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

For the goat cheese anglaise: See the crème anglaise method. Combine the milk and goat cheese and mix thoroughly with a handheld blender. Make the Bavarian cream; follow the method for aerated desserts.
Line 10 PVC tubes measuring x 2.5