Bavarois with gooseberry and fig sauce, low-carb

Bavarois is a French dessert made from custard, gelatin and whipped cream. It’s a bit complicated to make. Not difficult, just tedious, but the reward is this light and airy dessert.Bavarois with gooseberry and fig sauce, low-carb


Serves: 6
Time: 1 hour + 5 hour waiting for gelatin to set
Difficulty: Medium


4 egg yolks
2 tablespoons tagatose
4 sheets of gelatin, soaked for 5 minutes before use
1 cup 10-20% cream
1 vanilla pod
1 cup double cream

In a medium sized saucepan, add the “low-fat” cream and tagatose, and bring to a simmer over moderate heat, stirring to dissolve the tagatose. Stir in the gelatin, and remove from heat.

In a large stainless-steel bowl, whisk the egg yolks for about two minutes, or until they are pale and fluffy. Gradually whisk in the hot cream. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens at approximately 175° F (80° C). The custard should be thick enough to coat the back of a spoon. Let cool to room temperature.

Whip heavy cream until soft peaks form, and fold in the custard. Pour the Bavarois creme into portion molds and place them in the fridge for 5 hours, or over night.

Bavarois with gooseberry and fig sauce, low-carb

Fruit sauce:

1 cup (2,5 dl) goose berries
3 figs, cut in wedges
1 tablespoon tagatose
1 tablespoon butter
1 squeeze of a lemon
1 empty vanilla pod
2 sticks of cinnamon

Melt the butter in a medium-small pan. Add the tagatose, cinnamon, vanilla pod and lemon. When the tagatose has dissolved, add the gooseberries. When they are warm through and just starting to juice, add the figs. Use a spoon to stir, carefully not to mash the figs. Sprinkle the locust bean gum on top, and fold it in the juices. Remove from heat, and let it cool down until it is lukewarm.

Use a silicon spatula to loosen the Bavarois from the mold and fold it onto plates. Serve with the lukewarm sauce at the side.Bavarois with gooseberry and fig sauce, low-carb

© – 2014


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