Cinnamon bavarois
Indulge in the creamy delight of this Cinnamon Bavarois, a luscious dessert blending the warmth of cinnamon, vanilla, and silky sour cream. Made with low-fat milk and a touch of gelatin for a perfect set, it's a delectable treat that's both light and satisfying. Perfect for any occasion!
- 06 Apr 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Cinnamon Bavarois is a delicious, creamy dessert that combines the warm and comforting flavors of cinnamon with a smooth, custard-like texture. This recipe is perfect for a cozy evening in or as a sophisticated dessert for a gathering. Follow these instructions to create a rich and flavorful Cinnamon Bavarois that will impress your guests and satisfy your sweet tooth.
Ingredients:
Instructions:
- In a medium saucepan, pour the 1 cup of milk. Add the 1 tsp of vanilla extract and the cinnamon stick.
- Heat the mixture over medium heat until it just starts to simmer. Remove from heat and let the cinnamon stick steep in the milk for about 10-15 minutes to enhance the flavor.
- While the milk is steeping, sprinkle 1 tbsp of gelatin powder over 2 tablespoons of cold water in a small bowl. Let it stand for about 5 minutes to bloom.
- In a separate bowl, whisk together the 3 egg yolks and 3/4 cup of sugar until the mixture becomes thick and pale.
- Remove the cinnamon stick from the milk, and reheat the milk gently until warm but not boiling.
- Gradually pour the warm milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (do not boil).
- Remove the thickened custard from heat and immediately stir in the bloomed gelatin until completely dissolved.
- Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Once the mixture is cool, gently fold in the 1 cup of light sour cream until well combined and smooth.
- Pour the mixture into a serving dish or individual molds. Cover and refrigerate for at least 4 hours or until set.
- Once set, the Cinnamon Bavarois can be unmolded if desired. Serve chilled. Optionally, garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Tips:
- Ensure that the egg yolk mixture is constantly whisked to prevent curdling when adding the warm milk.
- Do not let the custard mixture boil, as this can cause it to separate.
- Allow the gelatin to fully bloom in cold water before adding to the mixture for the best texture.
- Let the bavarois cool to room temperature before folding in the sour cream to ensure a smooth consistency.
- Refrigerate the Bavarois for at least 4 hours or overnight for the best set.
Cinnamon Bavarois is a delightful dessert that strikes the perfect balance between creamy and spicy, making it an excellent treat for any occasion. By following these steps, you'll create a dessert that's sure to impress and provide a wonderful end to any meal. Enjoy your homemade Cinnamon Bavarois!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 310kcal | 16% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 0.40g | 1% |
| Sugar 40g | 41% |
| Fat | |
| Fat 10g | 12% |
| Saturated 5g | 18% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 130mg | 23% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 0.13mg | 1% |
| Vitamin B6 0.09mg | 6% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 0.55mg | 1% |
| Vitamin E 0.92mg | 6% |
| Vitamin K 0.67ug | 1% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 0.51mg | 5% |
| Magnesium, Mg 15mg | 4% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 240mg | 7% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 81mg | 6% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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