Apricot Bavarian using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a sun-kissed garden bursting with ripe apricots, where the sweet fragrance dances in the air—this is the essence of Apricot Bavarois! Originating from the French culinary tradition, this delightful dessert is a creamy triumph that combines the natural sweetness of apricots with the nutty crunch of pistachios. As you whip together the luscious apricot puree and airy egg whites, you'll find yourself whisked away to a charming patisserie, where every bite is a celebration of summer’s bounty. Fun fact: Bavarois was invented in the 18th century and named after the Duke of Bavière, who adored this velvety treat. So, whether you’re impressing guests or treating yourself, this dessert is sure to be a showstopper that brings a little French flair to your table!
Ingredients
- 500 g Apricot
- 150 g Apricot jam
- 10 g Gelatin
- 300 g Whipping cream
- 150 g Spoon biscuit
- 80 g Butter
Steps
Apricot Compote
- Add 500 g of apricot in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 150 g of apricot jam in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 2.
- Soften gelatin in cold water according to package directions
- Add 10 g of gelatin in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a bowl let cool.
Creamy Base
- Wash the food processor bowl.
- Add 300 g of whipping cream in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a mixing bowl.
- Transfer the content of the bowl by using the spatula in the mixing bowl.
- Gently fold the cooled apricot mixture into the whipped cream by hand, using a spatula
Assembling the Bavarian
- Melt Butter using a conventional method (microwave or stovetop)
- Wash the food processor bowl.
- Add 150 g of spoon biscuit in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in the bowl.
- Add 80 g of butter in the bowl.
- Mix the crushed Spoon Biscuits with the melted Butter
- Transfer the content of the bowl in the form a round circle.
- Press the mixture into the bottom of a round mold to form the base
- Transfer the content of the mixing bowl over the round circle.
- Pour the Apricot and Cream mixture over the biscuit base
- Setaside the preparation content in a fridge during 4h .
- Carefully unmold the Bavarian before serving
- Serve Cold.
