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 2,104
printed 169

saved 0

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

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Ingredients

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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.

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