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!
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:
- 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 per serving
4 ServingsCalories 310kcal
Protein 9g
Carbohydrates 45g
Fiber 0.40g
Sugar 40g
Fat 10g
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