Cranberry bavaroise

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.

Cranberry bavaroise

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cranberry coulis



gelatin leaves



egg white Italian meringue



whipping cream

Preparation method

  • Soak the gelatin leaves in cold water. Heat a little of the cranberry coulis and dissolve the gelatin in it.
  • Add the remaining coulis.
  • Mix half the coulis with the Italian meringue and blend well.
  • Add the rest of the coulis and blend well.
  • Beat the whipping cream to a yoghurt-like consistency and fold into the coulis mixture.
  • Pour into a mould and allow to set in the refrigerator or freezer.
  • Remove the bavaroise from the mould and use.

Serving suggestions

  • As part of a dessert with orange and vanilla components.
  • As a component in a dessert with pistachio ice cream and yoghurt sponge cake. 

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