Almond bavarois with rhubarb and praline
- April 2015
- Serves 4 with leftovers
- Hands-on time 45 min, oven time 1½ hours, plus 4-6 hours infusing and setting
Bavarois is a French dessert made with milk and a thickener, such as gelatin. Our smooth almond recipe is served with tangy poached rhubarb and crunchy praline pieces – it’s a celebration of textures and flavours!
- 30.7g (15.8g saturated)
- 63.1g (62.9g sugars)
If you’re confident about turning out your bavarois, use only 2 gelatine leaves for a softer set, but be gentle with it. If you use 3 leaves, the bavarois will be firmer and easier to unmould intact. Alternatively, set them in glasses so there’s no need to unmould them, and top with the rhubarb and praline.
You’ll have more praline than you need, but it’s not worth making in smaller quantities. Keep leftovers in a sealed container and use to sprinkle over puddings. Blend the soaked almonds into a smoothie.
Bavarois (also called crème bavaroise or Bavarian cream) is a custard that’s set, usually with gelatine, before whipped cream is added. Gelatine brands vary, so check the pack to see how much is needed to set 250ml liquid. We used Costa Fine Leaf, from Waitrose and Ocado.
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