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
Recipe Card Tips
- Don't add extra xanthan gum if the custard looks thin at first, it keeps thickening as it rests.
- Fold the whipped cream in gradually, dumping it all in at once deflates the texture.
- Oil the mold well before pouring in the custard so it unmolds cleanly once set.
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