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Top 5 dishes made from Thickened Cream *softly whipped
1 . Orange Bavarois
Orange Bavarois
Based on my ‘Basic Bavarois’ recipe, you can make a variety of Bavarois in different flavours. Today I replaced Milk with Orange Juice and made this delicious dessert. Topping is optional, but I strongly recommend to add some fresh Orange segments. Today I mixed the Orange segments with a little Sugar and Grand Marnier, but this topping is for grown-ups only.
Ingredient
2 teaspoons
Gelatine Powder
2 tablespoons
Water
1 cup
Orange 100% Juice
1 teaspoon
Sugar
1 teaspoon
Grand Marnier OR Cointreau *optional
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Heat Orange Juice in a saucepan until just starting to boil. Remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely.
* Step 3
Beat Egg Yolks and Sugar in a bowl until pale, gradually add the hot Orange Juice mixture, and whisk well. Return the mixture to the saucepan, and heat over low heat, whisking (OR stirring) constantly, until slightly thickens. DO NOT boil.
* Step 4
*Note: This process is optional. As Egg Yolks can be cooked by the hot Orange Juice mixture, you don’t need to heat it if you prefer.
* Step 5
Add Grand Marnier (OR Cointreau), mix to combine, then cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
* Step 6
When the mixture has started thickening, add softly whipped Cream, and mix to combine.
* Step 7
Pour into serving glasses OR jelly moulds. Place in the fridge and leave to set completely.
* Step 8
To make topping, combine Orange segments, Sugar and Grand Marnier (OR Cointreau), and set aside in the fridge.
* Step 9
Before serve, place some Orange segment and juice on the Bavarois.
Note: if there is a photo you can click to enlarge it
2 . Chocolate Bavarois
Chocolate Bavarois
Are you looking for a Chocolate dessert to entertain your guests? I am confident your guests will enjoy this dessert. It is rich but not heavy. It’s based on my ‘Basic Bavarois’ recipe. As I added Dark Chocolate, it has firmer texture than Basic Bavarois. I added Vanilla Extract today, but you can add Brandy OR Rum for grown-ups.
Ingredient
2 teaspoons
Gelatine Powder
2 tablespoons
Water
6 tablespoons
Caster Sugar
1 cup
Milk
2 tablespoons
Cocoa Powder
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak.
* Step 2
Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add the soaked Gelatine and mix until Gelatine dissolves completely.
* Step 3
Place Egg Yolks, Sugar and Vanilla in a large heatproof bowl, and whisk until thick and pale. Gradually add the hot Milk mixture and whisk well. Return the mixture to the saucepan.
* Step 4
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 5
Add Cocoa Powder and Chocolate, and whisk well until smooth. Then cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
* Step 6
When the mixture has started thickening, add softly whipped Cream, and mix to combine.
* Step 7
Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set. Before serve, I added some shaved Chocolate on top, but you can decorate as you like.
Note: if there is a photo you can click to enlarge it
3 . Pumpkin Bavarois
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
3 tablespoons
Water *OR 2 tablespoons if you use 2 teaspoons Gelatine
6 tablespoons
Caster Sugar
1 teaspoon
Vanilla Extract
1 cup
Milk *heated
1 tablespoon
Rum *optional
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.
* Step 9
*Note: If you set the Bavarois in an oiled cake tin and it doesn’t come out easily, warming the tin only very slightly will help.
Note: if there is a photo you can click to enlarge it
4 . Pumpkin & Rum Raisin Ice Cream
Pumpkin & Rum Raisin Ice Cream
I have a super easy Ice Cream recipe ‘Azuki Ice Cream’. The ingredients are Tsubu-an (Sweet Azuki Paste) and Thickened Cream. I made this ‘Pumpkin Ice Cream’ in the same way. I first made sweet Pumpkin Paste and mixed it with whipped Cream. I wanted to add Rum rather than Vanilla, so I added Rum-steeped Sultana Raisins. Wow…
Ingredient
1/2 cup
smoothly pureed Cooked Pumpkin
1/2 cup
Thickened Cream *softly whipped
Cooking instructions
* Step 1
Place the pureed Pumpkin and Caster Sugar in a bowl, and mix well. Add Rum-steeped Raisins OR Sultanas, and combine.
* Step 2
Whisk Thickened Cream in a mixing bowl until soft peaks form. Add the Pumpkin mixture and mix well. Freeze for 2 to 3 hours or until almost firm.
Note: if there is a photo you can click to enlarge it
5 . Strawberry Bavarois
Strawberry Bavarois
Strawberry Bavarois is a creamy jelly desert. Every year, when Strawberries are in season, I make this dessert. This is my super-easy method. If you wish to mould it, you might need extra gelatine. This is a soft jelly, so let it set in glasses.
Ingredient
6 sheets (10 g)
Gelatine Leaves *OR 3 teaspoons Gelatine Powder
1 cup
Milk
Cooking instructions
* Step 1
Soak Gelatine Leaves in cold water for 5 to 10 minutes. *Note: If you use Gelatine Powder, sprinkle over 3 tablespoons of Water in a small bowl. Allow to soak for 5-10 minutes.
* Step 2
Heat Milk and Sugar in a saucepan over a gentle heat, but DO NOT boil. Squeeze Gelatine Leaves slightly to remove excess water, then add to Milk. When Gelatine dissolved completely, remove from heat.
* Step 3
Wash and hull Strawberries. Using food processor or blender, process Strawberries into smooth puree.
* Step 4
Add Strawberry puree to Milk mixture, and whisk well. Cool in fridge until the mixture starts thickening.
* Step 5
When the mixture has started thickening, add softly whipped Cream, and mix well. Pour the mixture into serving glasses. Place them in the fridge and leave to set.
* Step 6
Serve with topping of fresh Strawberries and Strawberry Sauce.
Note: if there is a photo you can click to enlarge it
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