I was looking through the freshly pressed section of wordpress one day and saw this really amazing dessert. It was lychee bavarois with coconut and chocolate and strawberries. I had never seen, or heard of, a bavarois before. It looked so tall and yet fluffy and light. What the hell was that? How could it be? And, more importantly, how can I make it?
After it had so rudely entered my subconscious, I found that I couldn’t stop thinking about a version of this dessert that I wanted to make. Coconut bavarois with some sort of mango glaze (I settled on mango curd because I have NO idea how to make glazes) and some chocolate flourishes. I did a bunch of research and decided on a basic recipe that I tweaked ever so slightly and the results turned out wonderfully!
1 cup milk
meat from 1 fresh coconut, puréed
2 eggs, separated
1/4 cup sugar
1 cup whipped cream
1/2 ounce gelatin
Beat the egg whites and sugar together until fully mixed, set aside.
Whisk the cream, set aside. Whisk the egg whites until dry, set aside.
In a thick bottomed sauce pan, slowly bring the milk and puréed coconut to a boil. Do not scald. Remove from heat. Separate the coconut from the milk, use a wooden spoon to press all of the liquid from the coconut shavings. Set aside.
Whisk the egg whites and the milk together. Once incorporated, return to the stovetop and heat until the mixture is thick enough to coat the back of a spoon. This cooks a bit like a custard and, like a custard, you don’t want it to actually boil. Once the mixture is thick enough, remove from heat and let it cool.
Lightly oil a cake pan with vegetable oil and set aside.
When the mixture is cool and about to set, add the gelatin. Mix thoroughly until it is completely dissolved. Then fold in the whipped cream and then the egg whites. Take about 1/2 cup of the puréed coconut and fold it into the bavarois. Put the bavarois into the cake pan and set it in the fridge until set.
1 very ripe mango, cut up
1/2 TBSP butter
1/4 cup sugar
1 egg white
Put all the ingredients into a thick bottomed sauce pan and cook on medium heat. Stir to incorporate all the ingredients. It’s ok if the curd comes to a boil. It’s done when the mixture is thick enough to coat the back of a spoon.
Remove from heat and strain the mixture to get rid of the long stringy mango bits. Use a spoon to press the curd through, it takes a few minutes but it separates easily.
Refrigerate until ready to use.
When you’re ready to serve the bavarois, remove it from the fridge and turn it onto a plate. Even with oiling the mold, the bavarois may stick. Use a knife to loosen at the edges. If this doesn’t work, wrap a warm towel around the outside of the mold. If this still doesn’t work, set the mold in warm water for 10 to 15 seconds. Keeping it under or using water that’s too warm will start to melt the bavarois. If that happens put it immediately in the fridge for a few minutes and then remove to continue assembly.
Spread the mango curd evenly on top of the bavarois.
If you have chocolate bits to add, do so. I added a few chocolate drops but afterwords found that it tastes much better just with the fruit. I’ll leave it to you to decide.
This is a dessert with great flavors that aren’t too overpowering and it isn’t too sweet. It’s also quite cool and light, something we’ll all look forward to in the upcoming summer heat! Enjoy!