Pumpkin Bavarois

Name: How to cook Pumpkin Bavarois - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pumpkin Bavarois

After my ‘Pumpkin Panna Cotta’ and ‘Pumpkin Creme Brûlée’ were so successful, I wanted to try another similar dessert, that is Bavarois. Bavarois is set with Gelatine like Panna Cotta, and the ingredients are almost identical with Creme Brûlée. I added 1 cup of pureed Cooked Pumpkin. This Bavarois tastes wonderful, looks pretty, and it is nutritious. You may wish to decorate it with Whipped Cream.

Ingredient

Food ration :

6 to 8 Servings

3 teaspoons

Gelatine Powder *2 teaspoons if you set it in serving glasses

3 tablespoons

Water *OR 2 tablespoons if you use 2 teaspoons Gelatine

Egg Yolks

6 tablespoons

Caster Sugar

1 teaspoon

Vanilla Extract

1 cup

Milk *heated

1 tablespoon

Rum *optional

1 cup

pureed Cooked Pumpkin *smoothly pureed

200 ml

Thickened Cream *softly whipped

Cooking instructions

* Step 1

Sprinkle Gelatine Powder into Water in a small bowl and soak.

* Step 2

Place Egg Yolks, Sugar and Vanilla in a large heatproof bowl, and whisk until thick and pale.

* Step 3

Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add the soaked Gelatine to the heated Milk and mix well until Gelatine dissolves completely.

* Step 4

Gradually add the hot Milk mixture into the Egg Yolk mixture, and whisk well. Return the mixture to the saucepan.

* Step 5

Heat the mixture over medium low heat, whisking constantly, until slightly thickened. DO NOT boil it. Remove from heat. *Note: This process is optional. As Egg Yolks can be cooked by the hot Milk mixture, you don’t need to heat it if you prefer.

* Step 6

Add pureed Cooked Pumpkin and Rum, and mix well. Strain the mixture into a bowl to remove Pumpkin’s fibre for extra smooth texture. Cool the mixture in the fridge for a while.

* Step 7

When the mixture is cool and has started thickening, add softly whipped Cream and mix to combine.

* Step 8

Pour the mixture into serving glasses or jelly moulds. Today I used a lightly oiled 1L capacity cake tin. Place in the fridge and leave to set completely.