Sweetest Hobby

Try the Grape Bavaroise with Blueberry Sauce, a dessert epitome of lightness and refreshment. Perfect for warm days, the Bavaroise, also known as Bavarian cream, stands out with its creamy texture and delicate flavor. It offers an elegant alternative to traditional cakes and pies, making it ideal for those seeking a sophisticated dessert without the fuss.

Ingredients for the Grape Bavarian Cream: 

• 210 ml concentrated grape juice
• 210 ml heavy cream
• 90 g sugar (60 g for the egg yolks and 30 g for the juice mixture)
• 7 g (1 packet) unflavored gelatin powder
• 4 egg yolks
• 480 ml well-chilled heavy cream

Ingredients for the Blueberry Sauce:

• 250 g blueberries
• 2 tablespoons sugar

Instructions: 

1. Preparing the Bavarian Cream:

• In a saucepan, heat the grape juice and 210 ml of heavy cream over medium heat, without letting it boil.
• Add 30 g of sugar to the grape juice and cream mixture. Stir until the sugar is completely dissolved.
• In a bowl, beat the egg yolks with the remaining 60 g of sugar until the mixture is pale and creamy.
• Gradually add a small amount of the hot grape juice mixture to the beaten egg yolks, stirring constantly to temper the yolks.
• Once tempered, add the yolk mixture back to the saucepan with the remaining grape juice and cream, stirring constantly.
• Continue to cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
• Bloom the gelatin powder according to the package instructions and then add it to the grape juice and cream mixture. Stir well until the gelatin is completely dissolved.
• Allow the mixture to cool to room temperature.
• While the mixture cools, whip the 480 ml of well-chilled heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cooled grape juice mixture until well combined.
• Pour the mixture into serving glasses or a mold of your choice and refrigerate for at least 4 hours, or until the Bavarian cream is set.

2. Preparing the Blueberry Sauce:

• In a saucepan, combine the blueberries and sugar.
• Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to thicken into a sauce (about 10 minutes).
• Remove from heat and let it cool.

3. Finishing:

• Once the Bavarian cream is set, unmold if necessary, and serve with the blueberry sauce on top.

From my kitchen to yours,

Ana Raquel