Cream Bavarois Cake
Basic syrup 0.05 l
Almond praline 0.005 kg
For this recipe the following elaborations are needed:
- Hydrate the gelatin in cold water and set aside.
- Beat the cream and keep in the freezer.
- Prepare a basic English cream and melt the gelatin along with the cream.
- Reduce the temperature of the mixture to 27-33 ºC.
- Once reached the required temperature fold in the previously beaten cream using a spatula.
- Once mixed, place the mixture into moulds and place in the freezer to set.
- Once set, take the bavaroise out from the freezer and place it on a génoise sponge cake and soak. Turn the mold over and remove the bavaroise.
- Place on a plate with the raspberry coulis.
Nutritional information (1 portion)
Fiber 0.34 g
Saturates 7.79 g
Monounsaturated fatty acids 4.49 g
Polyunsaturated fatty acids 0.95 g
Cholesterol 193.64 mg
Calcium 113.37 mg
Iron 1.05 mg
Zinc 0.86 mg
Vitamin A 169.55 ug
Vitamin C 1.18 g
Folic acid 23.86 ug
Salt (Sodium) 130.45 mg
Sugars 30.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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