Vanilla Bavarois
Vanilla Bavarois is a silky, mousse-like dessert made from vanilla custard, whipped cream, and gelatin. Light, elegant, and perfect for special occasions, it’s finished with a bright homemade blueberry sauce.
Servings: 8 servings
Calories: 211kcal
Ingredients
Custard
- 1/2 cup boiling water
- 3 envelopes Knox gelatin powder
- 1 3/4 cup almond milk
- 5 egg yolks from large or extra large eggs
- 3/4 cup erythritol powder
- 1/2 teaspoon stevia powder
- 1/4 teaspoon xanthan gum
- 1 vanilla bean
Whipped Cream
- 1 1/2 cups heavy cream
- 1/4 teaspoon stevia powder
Blueberry Sauce
- 1 cup blueberries
- 2 tablespoons lemon juice
- 1/2 cup water
- 1 teaspoon xanthan gum
- 1/4 teaspoon stevia powder
Instructions
- Dissolve the gelatin in the boiling water and set it aside to keep warm. Split the vanilla bean and scrape out the seeds.
- Heat the almond milk in a small pot over medium heat until it reaches a light simmer, then turn off the heat.
- Whisk the egg yolks, erythritol, stevia, xanthan gum, and vanilla seeds in a bowl. Slowly whisk in about 1/2 cup of the hot milk to temper.
- Cook the tempered mixture with the remaining milk over medium heat for 2 to 3 minutes, stirring constantly until the custard thickens and coats a spoon.
- Blend the warm custard for 10 seconds to smooth it. Add the dissolved gelatin and blend for another 10 seconds. Transfer the mixture to a bowl and chill for 1 hour.
- Whip the heavy cream with the stevia until fluffy but not stiff.
- Fold a quarter of the whipped cream into the chilled custard, then fold in the remaining whipped cream in three additions until fully incorporated.
- Oil a bundt pan or silicone mold, pour in the mixture, smooth the top, and refrigerate for at least 4 hours or overnight.
- Cook the blueberries, lemon juice, water, xanthan gum, and stevia in a small pot for 3 to 4 minutes. Blend lightly or mash until thick and jammy, then cool.
- Unmold the bavarois once fully set and spoon the blueberry sauce over the top.
Notes
Chef Jenn’s Tips
- Xanthan gum is a powerful thickener. Don’t ever add more than the recipe calls for until you’ve let the ingredients rest. It will continue to thicken over time. If you add too much xanthan gum, it’ll get a slimy texture.
- Coating the mold first with oil or a nonstick baking spray will help prevent the custard from sticking to the mold.
Nutrition
Serving: 1slice | Calories: 211kcal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 172mg | Sodium: 105mg | Potassium: 74mg | Fiber: 1g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 0.4mg | Net Carbohydrates: 24g