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Bavarian | Coris Cooking Channel's Recipe Transcription

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Ingredients

Big Putchin Pudding : 1 piece
Powdered gelatin : 4g
water : 20g
Fresh cream : 100g
sugar : 15g
Vanilla oil (essence can be used as a substitute) : a little
Brandy (not required) : 1/3 teaspoon
(A) Fresh cream : 60g
(A) Sugar : 5g
Fruit of your choice (this time using canned fruit mix and 5 strawberries) : Appropriate amount
chervil : Appropriate amount
Christmas pick : Appropriate amount

Time required

30minutes

Procedure

1) Mix powdered gelatin and water to soothe 00:27
Mix powdered gelatin and water and leave at room temperature for 10 minutes to soak.
2) Heat the pudding in the microwave 00:40
Put the pudding in a bowl, wrap it, and heat it in a microwave oven at 500W for about 2 minutes and 10 seconds.
3) Make pudding liquid 01:14
Immediately add the soaked gelatin to the heated hot pudding and mix well with a whipper to dissolve the gelatin thoroughly. When it's completely melted, add vanilla oil and brandy and mix gently.
4) Mix fresh cream and sugar and whisk 01:46
Put the cream and sugar in a bowl and whisk with a hand mixer until the horns are firm.
5) Make bavarois dough 02:10
Add about 1/4 of the whipped cream to the pudding liquid, mix well with a whipper, and add the mixture to the rest of the cream. While adding, always mix with a whipper.
6) Refrigerate 02:47
Pour the bavarois dough into your favorite bowl and chill in the refrigerator for at least 3 hours to harden.
7) Make a creme shanti 03:15
While cooling the bavarois, mix (A) and whisk to make a creme shanti.
8) Finish 03:21
Squeeze the cream on the chilled bavarois, decorate the fruit, put the chervil and Christmas picks on it, and you're done.

Point

・ Morinaga's whipped cream is used for the fresh cream, but it is also good to make it with 35% fresh cream from Tokachi in the Meiji era.
・ If gelatin is not completely melted, bavarois will not harden well, so it will dissolve well.
・ If the kitchen is very cold in winter, the pudding liquid may get cold and harden. In that case, keep the pudding liquid warm in a hot bath-like water bath, or whisk the cream in advance. It's a good idea to mix it with fresh cream as soon as the pudding liquid is ready. Later, you can heat the pudding in the microwave to melt the gelatin and mix it with the whipped cream.