Cinnamon bavarois

Cinnamon Bavarois is a creamy dessert featuring warm cinnamon flavors and a smooth custard texture, perfect for any gathering. This delightful treat involves infusing milk with cinnamon, mixing it with egg yolks and gelatine, and setting it with sour cream for a rich taste.

16 Nov 2025
Cook time 20 min
Prep time 15 min

Ingredients:

1 cup milk (1% fat)
1 tsp vanilla extract
1 cinnamon stick
3 yolks
3/4 cup sugar
1 tbsp gelatin powder
1 cup light sour cream

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.

Instructions:

1. Infuse the Milk:
- 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.

2. Prepare the Gelatin:
- 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.

3. Whisk the Egg Yolks and Sugar:
- In a separate bowl, whisk together the 3 egg yolks and 3/4 cup of sugar until the mixture becomes thick and pale.

4. Combine the Mixtures:
- 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).

5. Incorporate the Gelatin:
- Remove the thickened custard from heat and immediately stir in the bloomed gelatin until completely dissolved.

6. Cool the Mixture:
- Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.

7. Add the Sour Cream:
- Once the mixture is cool, gently fold in the 1 cup of light sour cream until well combined and smooth.

8. Set the Bavarois:
- Pour the mixture into a serving dish or individual molds. Cover and refrigerate for at least 4 hours or until set.

9. Serve:
- 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.

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!

Cinnamon bavarois FAQ:

What is the best way to store leftover Cinnamon Bavarois?

Store leftover Cinnamon Bavarois in an airtight container in the refrigerator. It should remain fresh for up to 3 days. Avoid freezing as the texture may change.

How long does it take for the Cinnamon Bavarois to set?

The Cinnamon Bavarois should be refrigerated for at least 4 hours or until fully set. For best results, allowing it to chill overnight is ideal.

Can I substitute the light sour cream in this recipe?

Yes, you can substitute the light sour cream with plain yogurt or a cream cheese mixture for a different flavor and texture. Ensure any substitute is smooth for easy incorporation.

What should I do if my custard doesn't thicken?

If your custard doesn’t thicken, it may not have been cooked long enough. Gradually heat it on low while stirring continuously until it thickens to coat the back of a spoon. Avoid boiling to prevent curdling.

Can I use a different type of milk for this recipe?

Yes, you can use whole milk, almond milk, or any non-dairy milk as a substitute. However, the flavor and creaminess may vary slightly depending on your choice.

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.

Nutrition per serving

4 Servings
Calories 310kcal
Protein 9g
Carbohydrates 45g
Fiber 0.40g
Sugar 40g
Fat 10g

Cinnamon bavarois