This recipe is a perfect little dessert to serve with some crisp thin biscuits and I usually make it in small espresso cups and serve with some fresh fruit. It has a lovely creamy texture and the vanilla seeds never fail to amaze my daughters and they always want to help to scrape out the seeds to put into the milk.
I like to make this the night before we are going to eat it as it can set overnight and it’s one less thing to think about the next day. It does have the fragrant fresh flavour of Vanilla and I love the hint of lemon which comes through very delicately, quite simply this is one of my favourite Vanilla Bavarois recipes I have in my repertoire!
The vintage looking saucepan I used for the Vanilla Bavarois was from Prestige for review and it has been a real winner (see below) and the pretty pink long handled spatula is a growing collection of pink baking items I have been accumulating as I love the colour! Please send me photo’s of any new ones you see to add to my kitchen collection!
I’ve had the pleasure of reviewing the enamel Prestige 19cm saucepan in the gorgeous retro style and I have made two delicious bavarois recipes using the pan, it’s a total winner and can go from freezer to oven safely and did I mention it’s really easy to clean? We have been looking for a versatile pan like this for a while so it was great to find one that fitted the bill and I must admit it looks so great too.
The pan set we have at the moment is let down by the fact the handles are really difficult to hold (not ergonomic as they claimed!) and this annoys me so much but the Prestige pan is such a difference, really easy to hold and carry a real asset to have in kitchen. It makes such a difference when you have the right pan to make a recipe with and this pan from Prestige is a dream to use, easy to hold (one of the things I always look for!) very versatile as it can go from the hob to the oven (and then to the freezer if needed) and a real breeze to clean too. I used the pan over the week for two bavarois recipes, the next one to follow in a few days – it’s a chocolatey dream!
- 75ml Milk
- 2 Vanilla pods with the seeds removed
- Zest of 1 lemon
- 375ml Double cream
- 2 Gelatine leaves – soaked in water
- 75g Icing sugar
- Add the milk, half the cream, the vanilla pods and seeds and the lemon zest into a heavy bottomed pan and heat slowly until the mixture has reduced by at least a third.
- Take off the heat and add the gelatine leaves to the mixture and stir until dissolved.
- Allow the mixture to cool and then place in the fridge until the mixture is smooth and can coat the back of a spoon.
- Once at this stage remove the vanilla pods and set aside.
- Take the remaining cream and the icing sugar and whisk until firm, add in the creamy mixture and combine until smooth, add to little bowls or to espresso cups and leave to set in the fridge for at least two hours.
- When you remove the bavarois from the bowls or espresso cups it’s best to dip them in hot water for 30 seconds or so and then with wet hands tip it upside down and encourage the bavarois out by breaking the seal, it should just fall out into your hand and you can place it onto the plate right away.
- I served them with figs and a drizzle of honey, but they are also really tasty with a simple fruit coulis.