The canaries are over for an important business brunch!
But when the gang gets together, the gangs gotta have a little treat.
This certainly is a bit mysterious, since bavarois are meant to be made with cream and not milk. Will it even set properly with milk? I guess we will find out. I have "that one milk", slime (gelatine), an egg, and for the "plant nectar" i happen to have both golden syrup AND maple syrup.
I guess its just milk and a raw egg straight in a pan to heat... this feels so wrong. So illegal. Poaching an egg in milk.
To sweeten it we just have "plant nectar", im adding a couple tablespoons of the regular syrup in this mix, and ill use the maple syrup at the end for the garnish, since that has a stronger and more distinctive flavour.
Once its whisked and been heated to not-quite-boiling for a bit, ill mix half a pack of gelatine in let it start to cool.
Poured it in to some moulds... will this work? is the egg cooked? it feels as opaque as this pudding right now. Once its cooled I put it in the fridge and leave it overnight!
Good morning! Time for a cup of SOME KIND OF TEA and a MYSTERIOUS BAVAROIS. Im making an earl grey tea, its floral and fragrant flavour i think will go well with a sweet dessert.
Hmm, has it set properly? well it didnt pour out when i tipped it upside down, so thats a good start. Moment of truth! (also topping with that maple syrup at the end)
Wow! Yes!! It has a smooth creamy texture and a sweet brown-sugar-y flavour. If its not made with cream though, is it really a bavarois? or is it a crème caramel? Also I didn't whisk it well enough (or maybe i should have strained it), it had some lumps of gelatine and egg that had floated to the top. If you're very picky about textures it might bother you. But if you haven't noticed by now, I'm not very picky about a lot of things.
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