The “Bavarois” is a classic French cold dessert made from an egg custard with gelatine, mixed with whipped cream and sometimes fruit puree or other flavors, and then set in a mold. This version is an abreviated one which skips the addition of whipped cream and produces a chocolate-flavored dessert very similar to pudding. It is made in a flash and can be a quick mid-week treat. Just make it the night before since it requires overnight refrigeration. If you love whipped cream as we do, you can always add a dollop on top!!
“Easy and Quick” Bavarois:
3 egg yolks
60 g cocoa powder (sweetened is OK since there is little sugar in the mixture)
6 gelatine sheets
4 TBsp granulated sugar
60 cl milk
2. Put cocoa in large bowl and add egg yolks and sugar. Mix while adding 4 TBsp of warm milk. When blended, add rest of the milk and whisk thoroughly. Add softened gelatine and mix until the gelatine has completely melted.