Technique
Stable and freezer-resistant bavarois
A technique for making a stable, freezer-resistant bavarois
Equipment needed- Pan
Step-by-step
Heat the sugar syrup to 120 degrees.
Beat the egg whites until light.
Add the sugar syrup with the egg white.
Beat the whipped cream until light.
Melt the fruit puree and mix the puree with milk and gelatin.
Mix the egg white with the fruit puree.
Add the whipped cream to the mixture.
Beat the whole to an even mass.
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