Bavaroise or Bavaria cream is a famous cream worldwide. It is served cold and usually occurs molded. Its main basic components are custard, mounted cream, meringue or jelly united to fruits and essences. This cold dessert, such a peculiar texture, has a fairly simple preparation. In fact you can prepare the base in advance and store in the fridge until serving it. As much as if you are an expert as if you are a beginner in the kitchen and pastry, this recipe of Bavaroise of Albricoque cannot be escaped.
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| Ingredients to make albicoque bavaroise: |
| 6 mature apricot. 250 milliliters of evaporated milk 125 grams of sugar 6 gelatin leaves 1 tablespoon dessert of cinnamon powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, in cold, traditional recipe from Germany |
Ingredients to make albicoque bavaroise:
1. To make our homemade bavarois, start by putting the gelatin leaves soak with cold water. On the other hand, clean the apricots well, cut them into pieces and remove the bone. Crush the fruit in the blender along with the sugar until you get fine puree and check that there are no fruit pieces. Add the cinnamon and beat again.
Trick: I have not peeled the apricot because I like to eat the skin of the fruits, but if you want you can peel them first. I have to tell you that in my case nothing was noticeable, I suppose it will depend on the blender
2. Next, beat the evaporated milk, reserving a little to undo the jelly later, until it is well mounted, it usually costs a little more than the cream, but if it was very cold it is mounted wonderfully and has much less calories. Heat a little the milk that you have saved and relieved in it the well -dragged gelatin leaves of the water. Then, add the gelatin to fruit puree and mix well. Mix very carefully so that the milk is not lowered.
Trick: If you put the evaporated milk in the freezer 10 minutes before it will be mounted more easily. I have used evaporated milk to be a lighter dessert, but if you have problems with calories use cream or milk cream.
3. To make the bavarois of Albaricoque with cinnamon you can use a silicone mold or any other that is removable. When you have it, grease the mold with butter and sprinkle with glas Nevera until the next day or at least about 12 hours.
4. After this time you can unmold on a glass or tray fountain and end up decorating the bavaroise of apricot with pieces of fruits confitred, Swiss meringue, cream mounted or simply with fruit what I have done. If you liked it this Recipe or you think you can improve it, leave me a comment. You can see many more recipes of all kinds in my blog target = _blank re = nofolowmandarin and honey, enter and you will see how many there are !!!
Trick: If you replace the sugar with a sweetener, it is a very low dessert in calories and serves any diet.
