Beer Bavarois Recipe
User Reviews
4.9
Beer Bavarois Recipe
Description
The Beer Bavarois recipe uses a dark or stout beer combined with caster sugar and egg yolks. Gelatin sheets are softened to provide structure. The beer is brought to a near boil and mixed into the egg and sugar mixture then gently cooked again to slightly thicken without boiling. Gelatin is incorporated before cooling the mixture in an ice bath to reduce temperature while maintaining smoothness. Separately whipped cream folded in at the end adds lightness to the dense base. The final mixture is poured into plastic moulds and refrigerated for at least four hours to set firmly.
The resulting dessert has a delicate mousse texture, with the characteristic malty, slightly bitter notes from the beer balanced by sweetness. It is typically served chilled in individual molds, offering an elegant dessert option that highlights flavor complexity through technique.
Ingredients
- 1 ⅓ cup beer or any stout/dark beer, Mildura brewery choc hops
- 1/2 cup caster sugar
- 2 egg large yolks
- 3 gelatin sheets about 3g (0.11 oz, small
- 4 ⅕ cup Whipped Cream
Instructions
- Whip the cream until soft peaks form and keep cold.
- Combine the egg and sugar.
- Place gelatin in cold water to soften.
- Bring the beer to boiling temperature.
- Pour the hot beer into the combined egg/sugar.
- Put the beer mixture back on the flame and heat to just under the boil (do not boil) to slightly thicken, stirring constantly.
- Incorporate the gelatin.
- Cool in an ice bath and when cool to the touch place the whipped cream in the mixture and whisk together until smooth.
- Spray plastic dariole moulds with an all purpose spray and fill with the mixture.
- Refrigerate for 4 hours minimum.
Notes
User Reviews
Overall Rating
4.9
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