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

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:

1 cup milk (1% fat)
240g
1 tsp vanilla extract
4g
1 cinnamon stick
3g
3 yolks
50g
3/4 cup sugar
150g
1 tbsp gelatin powder
16g
1 cup light sour cream
230g

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.

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 Size170 grams
Energy
Calories 310kcal16%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 45g13%
Fiber 0.40g1%
Sugar 40g41%
Fat
Fat 10g12%
Saturated 5g18%
Cholesterol 160mg-
Vitamins
Vitamin A 140ug15%
Choline 130mg23%
Vitamin B1 0.08mg7%
Vitamin B2 0.23mg18%
Vitamin B3 0.13mg1%
Vitamin B6 0.09mg6%
Vitamin B9 27ug7%
Vitamin B12 0.86ug36%
Vitamin C 0.55mg1%
Vitamin E 0.92mg6%
Vitamin K 0.67ug1%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.11mg12%
Iron, Fe 0.51mg5%
Magnesium, Mg 15mg4%
Phosphorus, P 150mg12%
Potassium, K 240mg7%
Selenium, Se 12ug22%
Sodium, Na 81mg6%
Zinc, Zn 0.86mg8%
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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