Cassis Bavarois Recipe
A nice Cassis Bavarois recipe is something that you don't come across everyday. Luckily, you've stumbled on this page. This Cassis Bavarois is so tasty that I cannot resist serving it as a Dessert often. Use the freshest of Fruits available to get a flavorful Cassis Bavarois. The Cassis Bavarois is a glorious invention of the French cuisine. Will you be able to suggest a recipe on par with this Cassis Bavarois recipe? I doubt.
Ingredients
3/4 cup sugar
1/2 cup plus 1 tablespoon milk
3 envelopes unflavored gelatin softened in about 5 tablespoons water
2 cups strained black currant (cassis) puree (about 3 cups fresh berries)
3 cups whipping cream
1/2 cup plus 2 tablespoons powdered sugar
Fresh black currants (garnish)
Directions
Combine sugar and milk in medium saucepan and bring to boil over medium-high heat.
Add softened gelatin and blend well.
Stir in cassis puree.
Cool slightly; refrigerate until mixture is just beginning to set.
Combine 2 1/4 cups cream and 1/2 cup powdered sugar in large bowl of electric mixer.
Stir at low speed until sugar is dissolved, then whip until cream holds soft peaks; do not overheat.
Gently fold cream into cassis mixture.
Turn into 2-quart porcelain mold or souffle dish.
Chill until set, 6 hours.
Add softened gelatin and blend well.
Stir in cassis puree.
Cool slightly; refrigerate until mixture is just beginning to set.
Combine 2 1/4 cups cream and 1/2 cup powdered sugar in large bowl of electric mixer.
Stir at low speed until sugar is dissolved, then whip until cream holds soft peaks; do not overheat.
Gently fold cream into cassis mixture.
Turn into 2-quart porcelain mold or souffle dish.
Chill until set, 6 hours.
