Elegant Matcha Bavarois

Soft and wobbly, soon disappears...it's a delight!

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)
Makes 10 Cook: 30 min

Ingredients

Egg yolks 3
Granulated sugar 150g
Milk 950ml
Gelatine sheets 8 (13g)
Matcha powder 2 tbsp
Hot water 50ml
Double cream 200ml
Vanilla extract few drops

Method

1
Put the gelatine sheets in lots of water for 5 minutes.
2
I used pork gelatine this time.
3
Pour the hot water into the matcha powder and stir well.
4
Put the egg yolks and sugar into a pan and whisk until white. Add Step 3 and mix well.
5
Add milk a bit at a time and stir well.
6
Add the gelatine from Step 1 (squeeze out the water first) and put on low heat. Stir well with a wooden spoon.
7
When the gelatine has dissolved, take off from the heat and allow to cool. Never allow this to boil.
8
When cooled, add the double cream and vanilla extract and stir in.
9
Pour through a sieve and into a dish. I used a glass cake bowl 18cm diameter.
10
Cover with cling film and put in the fridge to cool completely and set.
11
Serve and enjoy with whipped cram or your favourite fruit.

Tips & Note

Use the freshest eggs possible.
If you want to make a standard bavarois, use 1 litre milk.
If you use gelatine powder, use 4 tbsp dissolved in double the amount of water.
This version is not particularly sweet, so you could add 30g more sugar if you prefer it sweeter.
Pour into individual ramekin dishes at Step 9 for a more dinner party feel.Turn out and garnish attractively.

Elegant Matcha Bavarois

Soft and wobbly, soon disappears...it's a delight!

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)

Makes 10

Cook: 30 min

Ingredients

Egg yolks 3
Granulated sugar 150g
Milk 950ml
Gelatine sheets 8 (13g)
Matcha powder 2 tbsp
Hot water 50ml
Double cream 200ml
Vanilla extract few drops

Elegant Matcha Bavarois

Recipe ID :441 Posted on 01 MAY 2015

Makes 10

Cook 30min
views 4,537
printed 206

saved 1

Soft and wobbly, soon disappears...it's a delight!

Share

Ingredients

Print Ingredients Email Ingredients
3
150g
950ml
8 (13g)
2 tbsp
50ml
200ml
few drops

Method

Cook
30min
1
Put the gelatine sheets in lots of water for 5 minutes.
2
I used pork gelatine this time.
3
Pour the hot water into the matcha powder and stir well.
4
Put the egg yolks and sugar into a pan and whisk until white. Add Step 3 and mix well.
5
Add milk a bit at a time and stir well.
6
Add the gelatine from Step 1 (squeeze out the water first) and put on low heat. Stir well with a wooden spoon.
7
When the gelatine has dissolved, take off from the heat and allow to cool. Never allow this to boil.
8
When cooled, add the double cream and vanilla extract and stir in.
9
Pour through a sieve and into a dish. I used a glass cake bowl 18cm diameter.
10
Cover with cling film and put in the fridge to cool completely and set.
11
Serve and enjoy with whipped cram or your favourite fruit.

Tips & Note

Use the freshest eggs possible.
If you want to make a standard bavarois, use 1 litre milk.
If you use gelatine powder, use 4 tbsp dissolved in double the amount of water.
This version is not particularly sweet, so you could add 30g more sugar if you prefer it sweeter.
Pour into individual ramekin dishes at Step 9 for a more dinner party feel.Turn out and garnish attractively.

HOME
Nuko@York
I’ve got 15 recipes!

NUKO@YORK
Step into my kitchen!
Use lots of blueberries, they pop deliciously in your mouth!
Butter, Granulated sugar, Eggs (medium), Flour, Baking powder, Milk, Dried blueberries
HOME
The fresh sourness of rhubarb makes this pound cake so wonderful!
Rhubarb, Flour, Baking powder, Butter, Granulated sugar, Eggs , Vanilla extract, Brandy, Milk
HOME
Soft and wobbly, soon disappears...it's a delight!
Egg yolks, Granulated sugar, Milk, Gelatine sheets, Matcha powder, Hot water, Double cream, Vanilla extract
HOME
You don't need to make a white sauce.
Fennel bulb, Onion, White fish fillets (such as cod), Olive oil, Flour, Milk, Salt, Pepper, Stock granules, Short pasta, Parsley, Cheddar cheese
HOME
You can make two trays with this recipe - it might not be enough!
Butter, Brown sugar, Egg, Plain flour, Soybean flour, Mixed spice
HOME
I used shelled crab meat from Sea Food and Eat It.
Crabmeat from Sea Food and Eat It, Rice, White wine, Ginger, Salt, Soy sauce, Mirin, Dashi broth, Spring onions
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

Looks lovely and is satisfying to hear the crack when you break into the sugar top!
Egg yolks, Double cream, Milk, Sugar, Vanilla extract
Vanilla and orange merge beautifully in this dish.
Orange zest, Orange brandy or liqueur, Orange juice, Caster sugar, Egg yolks, Double cream, Vanilla extract, Brown or demerara sugar, Candied orange peel
yhiranuma
PRO
The French make this at home in rhubarb season, it's a lovely hot dessert.
Rhubarb, Butter (to rub), Eggs, Sugar, Salt, Melted butter , Milk, Double cream
Nanita
PRO
It's a wonderful combination to eat azuki with matcha!
Sponge:, Eggs, Flour, Granulated sugar, ●Butter, ●Honey, ●Milk, Cream Filling:, Double cream, Vanilla extract, Matcha powder, Hot water, Tinned azuki beans
I bought a fruit salad and used it in this recipe, it is simply delicious!
Sponge:, Eggs, Flour (Supreme Sponge), Granulated sugar, Hot water (for bain marie), ●Butter, ●Honey, ●Milk, Cream Filling:, Double cream, Vanilla extract, Fruit salad tub
Tobuchan
HOME
The matcha flavour will slowly creep up on you.
Eggs, Condensed milk, Evaporated milk, Vanilla extract, Granulated sugar, Water, Matcha, Warm water
KitchenCIB
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME