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Bavarian | Coris Cooking Channel's Recipe Transcription

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Ingredients

milk : 85g
Vanilla oil : a little
Egg yolk (medium size) : 2 pieces
Granulated sugar : 28g
Powdered gelatin : 2g
water : 10g
Fresh cream (35% fat) : 85g

Time required

30minutes

Procedure

1) Prepare 00:19
Mix with powdered gelatin and water and leave for 10 minutes to soak. Whisk the cream so that the horns stand and put it in the refrigerator.
2) Mix granulated sugar with egg yolk 01:27
Add granulated sugar to the egg yolk and whisk with a whipper until it becomes whitish.
3) Add milk 02:32
Heat the milk over a low medium heat while mixing with a rubber spatula, and turn off the heat when it boils lightly. Add about 1/4 to 2 and mix immediately with a whipper, then add the rest and mix with a whipper.
4) Cook the anglaise sauce 03:13
Return to the pan while straining, heat over low to low medium heat while mixing with a rubber spatula, and cook a glossy anglaise sauce.
5) Mix and dissolve gelatin 03:44
As soon as the anglaise sauce is cooked, turn off the heat, add the softened gelatin and mix with a rubber spatula to dissolve.
6) Cool in ice water 04:21
Open in a bowl, put in ice water and mix well with a rubber spatula to cool to about 30 ° C. When it gets cold, remove it from the ice water. (It's cold when you touch it)
7) Add fresh cream 04:50
Add the cream that has been whipped in advance, mix it with a whipper, and mix it with a rubber spatula to finish the bavarois dough. Pour into a mold in a smooth manner.
8) Refrigerate 05:46
Pour into your favorite bowl and chill in the refrigerator for at least 4 hours to harden. Once solidified, the basic bavarois is complete.

Point

・ By whipping egg yolk and adding air, you can reduce the risk of getting lumpy when hot milk is added, so whisk until it becomes whitish.
・ If you heat the milk without mixing it, the protein in the milk will stick to the bottom of the pot and cause it to burn, so heat it while rubbing the bottom with a rubber spatula.
・ Because boiled milk is added, if you do not mix it immediately, the egg yolk will catch fire and become lumpy, so be careful. If the egg yolk is whitish and contains air, it will be less likely to become lumpy.
・ By mixing boiling milk, the liquid after mixing will be about 50 ℃ -70 ℃. By doing so, you can cook a stable anglaise sauce efficiently just by lightly heating it over low heat.
・ As a guideline for cooking the anglaise sauce, use your finger to smooth the anglaise sauce on the rubber spatula and leave a mark on it.
・ If gelatin remains undissolved, it will cause the bavarois not to harden, so mix it well and dissolve it completely.
・ If it is cooled too much, it will harden due to the action of gelatin, and it will not mix well when mixed with fresh cream, so be careful.
・ You can use balls when pouring, but be careful as the bavarois will harden and you will not be able to pour it cleanly if you pour it too slowly.