Cream Bavarois Cake

Allergens:

Ingredients for 5 portions Calculate portions

Basic English cream 0.325 l

Fish tails 7.0 g

Cream 0.125 l

Génoise sponge cake 0.15 ud

Basic syrup 0.05 l

Almond praline 0.005 kg

Raspberry coulis 0.05 l

Sterilised milk 0.325 l

Sugar 0.065 kg

Creamed corn 0.003 kg

Pasteurised egg yolk 0.046 kg

Eggs 1.2 ud

Sugar 0.036 kg

Plain flour 0.036 kg

Sugar 0.025 kg

Water 0.025 l

Water 0.013 l

Confruti raspberry 0.038 kg

Elaboration

For this recipe the following elaborations are needed:

SETTING UP

Hydrate the gelatin in cold water and set aside.
Beat the cream and keep in the freezer.
Prepare a basic English cream and melt the gelatin along with the cream.
Reduce the temperature of the mixture to 27-33 ºC.
Once reached the required temperature fold in the previously beaten cream using a spatula.
Once mixed, place the mixture into moulds and place in the freezer to set.
Once set, take the bavaroise out from the freezer and place it on a génoise sponge cake and soak. Turn the mold over and remove the bavaroise.
Place on a plate with the raspberry coulis.

Nutritional information (1 portion)

Energy

328.51

kcal

Carbohydrates

39.49

g

Proteins

7.63

g

Lipids

14.73