{"id":16657,"date":"2023-06-30T00:01:34","date_gmt":"2023-06-29T23:01:34","guid":{"rendered":"https:\/\/www.viva-lanzarote.com\/?p=16657"},"modified":"2023-06-19T14:06:54","modified_gmt":"2023-06-19T13:06:54","slug":"bavarois","status":"publish","type":"post","link":"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/","title":{"rendered":"Bavarois"},"content":{"rendered":"<h3><em>Ingredients (serves 6)<\/em><\/h3>\n<hr \/>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\"><em>For the syrup<\/em><\/p>\n<ul>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">200 ml water<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">200 g sugar<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">1 sachet gelatine (powder)<\/p>\n<\/li>\n<\/ul>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\"><em>For the cr\u00e8me anglaise <\/em><\/p>\n<ul>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">\u00bd litre milk<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">1 vanilla pod<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">100 g sugar<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">6 egg yolks<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">1 sachet gelatine (powder)<\/p>\n<\/li>\n<\/ul>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\"><em>For the raspberry cream<\/em><\/p>\n<ul>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">200 g raspberries<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">150 g sugar<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">\u00bd litre whipped cream<\/p>\n<\/li>\n<li>\n<p class=\"ESPAOL-OK\" style=\"text-align: left; text-indent: -8.5pt; margin: 0cm 0cm .0001pt 8.5pt;\" align=\"left\">Butter<\/p>\n<\/li>\n<\/ul>\n<h3><em>Method<\/em><\/h3>\n<hr \/>\n<p><em>Syrup:<\/em> Heat the water and sugar together and stir until dissolved and bring to the boil so that it thickens. Set aside a small amount of the gelatine dissolved in water and mix the rest into the syrup.<\/p>\n<p><em>Cr\u00e8me anglaise:<\/em> Set aside a little milk and heat the rest together with the vanilla and sugar. Take the milk you set aside and mix it with the egg yolks. Pour this mixture into the heated milk and cook over low heat (5 min). Stir until thickened, but don\u2019t allow it to boil. Remove from the heat, remove the vanilla and allow to cool. Add the gelatine, transfer to a bowl and leave to cool.<\/p>\n<p><em>Raspberry cream:<\/em> Simmer the raspberries with the sugar (20 min). Add the gelatine set aside from the syrup. Strain and leave to cool. Mix the (lukewarm) syrup with the raspberry puree.<\/p>\n<p>When both creams start to set, add half of the whipped cream to each. Grease a mould with butter and fill in alternate layers. Leave to set for 20-30 minutes in the freezer. Remove from the mould. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 6) For the syrup 200 ml water 200 g sugar 1 sachet gelatine (powder) For the cr\u00e8me anglaise \u00bd litre milk 1 vanilla pod 100 g sugar 6 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":16655,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,39],"tags":[170],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bavarois - Viva Lanzarote<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bavarois - Viva Lanzarote\" \/>\n<meta property=\"og:description\" content=\"Ingredients (serves 6) For the syrup 200 ml water 200 g sugar 1 sachet gelatine (powder) For the cr\u00e8me anglaise \u00bd litre milk 1 vanilla pod 100 g sugar 6 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/\" \/>\n<meta property=\"og:site_name\" content=\"Viva Lanzarote\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/vivalanzaroterevista\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/es-es.facebook.com\/pages\/category\/Magazine\/Viva-Lanzarote-310557192318968\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-06-29T23:01:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-19T13:06:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.viva-lanzarote.com\/wp-content\/uploads\/2023\/06\/Bavaroise-de-frambuesas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Viva Lanzarote\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Viva Lanzarote\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/\"},\"author\":{\"name\":\"Viva Lanzarote\",\"@id\":\"https:\/\/www.viva-lanzarote.com\/en\/#\/schema\/person\/6814612add0e1ff0356a88cd53a4166e\"},\"headline\":\"Bavarois\",\"datePublished\":\"2023-06-29T23:01:34+00:00\",\"dateModified\":\"2023-06-19T13:06:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/\"},\"wordCount\":224,\"publisher\":{\"@id\":\"https:\/\/www.viva-lanzarote.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.viva-lanzarote.com\/wp-content\/uploads\/2023\/06\/Bavaroise-de-frambuesas.jpg\",\"keywords\":[\"Baking\"],\"articleSection\":[\"Gastronomy\",\"Recipes\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/\",\"url\":\"https:\/\/www.viva-lanzarote.com\/en\/bavarois\/\",\"name\":\"Bavarois - 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