Bavarese with dessert wine
4 servings
53 minutes
Bavarese is an exquisite Italian dessert derived from French Bavarian creams. Its delicate texture is achieved through a harmonious blend of gelatin, egg yolks, and cream, while the addition of sweet white wine imparts a subtle fruity note. Bavarese has a refined taste: light sweetness intertwines with a silky creamy base, and chocolate strawberries add a luxurious finish. This dessert is perfect for special occasions when you want to impress guests with elegance and richness of flavors. Served chilled, it can be garnished with fresh berries or additional elements that highlight its sophistication.
1
Soak the gelatin in cold water.
- Gelatin in plates: 15 g
2
At this time, beat the yolks with sugar until frothy. Add milk and wine to the egg mixture, place on heat, and bring to a boil, stirring constantly with a wooden spoon. Remove the pot from the heat, add the soaked gelatin. Mix well until the gelatin is completely dissolved. Strain through a sieve. Place the pot with the cream in a bowl of water and ice and cool the cream while stirring.
- Egg yolk: 4 pieces
- Sugar: 100 g
- Milk: 250 ml
- White sweet wine: 150 ml
- Gelatin in plates: 15 g
3
Whip the chilled cream to a stiff peak, then gently fold in the cold egg cream.
- Cream 33%: 300 ml
4
Pour into a 3/4 liter cake mold and refrigerate for 4 hours.
5
Melt the chocolate in a water bath. Select the most beautiful strawberries with their stems, dip them in hot chocolate, and place them to let the chocolate set.
- Dark chocolate 70%: 50 g
- Strawberry: 8 pieces
6
Serve the Bavarois on plates and decorate with chocolate-covered strawberries.
- Strawberry: 8 pieces