Tuesday, June 30, 2015

Bavarois with Kiwi Fruits Sauce

ババロア!

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Portland reached and went over 100 degrees last Saturday… way above normal for this region… a great thing about Oregon summer is that the humidity is minimum and glorious. Still it made me seek for solace in an air-conditioned house with a cool dessert.

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Bavarois is very similar to Russian dessert ‘Dreamy’ I posted in 2012. The only difference is that this recipe doesn’t use yogurt or sour cream and is supposed to be French…oui? Less rich than Italian panna cotta, slightly denser than mousse…bavorois is a go between, nice guy…I mean dessert, not too dreamy but still desirable!

Any fruits sauce is a great match for this basic bavarois. I made a quick kiwi sauce for this post.

Ingredients and Instructions for five 3 inch diameter molds (Print Recipe Here)

Advisable equipment: molds, but you can just use small cups or jars, fine mesh strainer/sieve, hand held electric mixer to be used for whipping heavy cream.

  • 6-8g sheet gelatin (this determines the hardness of bavarois). Note: sheet gelatin weighs about 2 g each.  I used 3 sheets.DSC_6771
  • 3 inch vanilla bean pod, split pod lengthwise, scrape seeds with sharp paring knife. Do not discard pod yet.DSC_6774
  • 1 cup milk
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • ! Tablespoon rum (optional)
  • 1 cup heavy cream
  1. Soak sheet gelatin in plenty of water. Set aside.
  2. Pour milk, vanilla seeds and pod in small sauce pan and cook at low heat till just before full boil. Remove pod and discard. Keep warm until needed.
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  3. Place egg yolks and sugar in the medium bowl. Whisk well until the color turns lighter and fluffy.
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  4. Whisk continuously while adding warm milk mixture a little at a time to the egg mixture bowl. Put mixture back into the sauce pan. Stir with a wooden spoon and cook at low heat until it thickens a little bit (until it coats the back of the spoon), approximately 3-4 minutes. Remove from heat.
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  5. Squeeze the excess water from gelatin and mix it well into the egg/milk mixture (#4).
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  6. Put ice and water in the large bowl,  then put the medium bowl on top of ice and water then set the sieve in the bowl. Strain the mixture (#5) into the medium bowl. Add rum if using.
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  7. Be careful not to let the water overflow into the mixture, stir with a rubber spatula until cool.
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  8. Whip heavy cream until soft peaks then fold into the cooled mixture (#7).DSC_6803
  9. Pour into the molds or cups. Cover with plastic wrap and chill until set.DSC_6806DSC_6809

Kiwi Fruit Sauce

  • 2 Kiwi fruits, cut into small chunksDSC_6816
  • 1/4 cup granulated sugar
  • 3 Tablespoons water
  • 1 Tablespoon rum (optional)
  • !-2 Tablespoons lemon juice
  1. Put sugar and water in a small sauce pan over medium heat and cook until sugar melts. Cool for 5 minutes.
  2. Whisk the kiwi into the pan. Add rum (if using) and lemon juice. Chill in the refrigerator.DSC_6820

How to remove bavarois from mold – prepare a warm bath, lower the mold into the bath 3/4 way for 3-5 seconds. Place plate over the mold and flip, voila!DSC_6835

As if the bavarois was not enough, I made Smore’s donuts for Tapas instagram post (#todaystapas)…luckily most of them were given away to neighbors…IMG_4478

Blancmange is close cousin of bavarois …milk and pretty with purple sweet potato… very smooth! Pretty soon I may have to change # to Today’s sweet!IMG_4437

Visit to Portland Japanese GardenMashiko pottery exhibit and sale were held there.
 
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Japanese garden is mostly shaded so even over 100 degree temperature, it was very pleasant to stroll through the compound.IMG_4493IMG_4509And the view from there is just amazing!….Look Honey, is that your office building? IMG_4492-1

The garden reminds of Kenrokuen (兼六園) in Kanazawa. IMG_4501

Some people disregard the warning sign…IMG_4499

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We drove to downtown Portland for a quick bite since it’s not far from Japanese garden. This is one of last year’s Forrest for the Trees mural project ( you could find this at SW 11th Ave. and Washington Street). Local as well as several visiting international artists including a Japanese artist participated. IMG_4512

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Pretty neat…right?

I hope you could visit beautiful and a bit eccentric Portland soon.

24 comments:

  1. Your bavarois looks so wonderful, and I love that light fruity kiwi sauce. I would love mine with some purple potato though :-)) Those Smore’s donuts are out of this world tempting!

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    1. Thank you Angie! I love your green bean salad with cherry vinegar dressing...I'm getting the ingredients tomorrow.
      ...yap, I had too many of those donuts...but they were so good.

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  2. Gorgeous nature photos and the food looks so lovely! :)

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    1. Thank you Linda. I love reading the positive quotes for inspiration!.

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  3. Very, very neat! I've been to Kenrokuen. Your garden is truly beautiful and peaceful. Your desserts are so amazing. I wish I were your neighbor. Sigh...

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    1. Thank you Kay. I just realized that you have been to so many great places world wide. I think that's neat!

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  4. こんばんは。いつも美味しそうですね。カ氏100度とは、すごい暑さですね。だから、夏休みが6月から始まるのですか。
     素敵な日本庭園があるのですね。兼六園とは、六つの相反する景観を備えてるという意味ですが、そんなこと兼六園では、感じませんでした。
     琴柱(ことじ)に似た、徽軫灯篭だけが印象的でした。
     最後の芸術作品も見事ですね。

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    1. コメントありがとうございます。 今回も素敵な旅行が出来て良かったですね。 ホテルの内装なんかも上品で、温泉もあるし、私も泊まってみたくなりました。 

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  5. 美味しそうなババロアですね!
    一瞬金沢の兼六園に行かれたのかと思いました。素敵な日本庭園があるのですね。
    茨城県水戸市に住んでいましたので、益子まで車で1時間ほどの近さで、よく行きました。益子といえば焼き物の町で、海外にまで進出しているとはおどろきました。
    最後のmural art好きです。

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    1. コメントありがとうございます。 そうなんですか? 一度益子の焼き物が出来るところを見学に行きたいです。 今回は益子焼に展示会があっただけで、あまり知られていないです。 素朴で、温かみがあるので、私は好きです。 展示会ではほとんどが買い取られていました。

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  6. lovely dessert and that Japanese garden looks beautiful hope it cools down for you

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    1. Thank you Rebecca. We are having lovely weather this week...hoping for rain though. I just had a blast blog hopping via your blog. Thank you!

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  7. Delicious feasting for the eyes and soul! It is hot and humid in Hawaii right now. We eat shaved ice with flavored syrup and ice cream on the bottom to cool off.

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    1. Thank you Aunty! Although the temperature is down to mid 80s, shaved ice sounds really good.

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  8. なんて美しいデザートなのでしょう!ババロアも、そして紫芋のGelatinデザートも!
    紫芋の上にのってる花形の緑は何でできてるのでしょう?赤いスプーンとマッチして 
    とてもきれい!Portland Japanese Gardenも懐かしいです。Thank you for posting!

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    1. コメントありがとう!近頃は甘いもの、食べ過ぎでうす、ちょっと反省。 緑のお花はキュウイです。 ぜひ、遊びに来てください。

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  9. WOW! Lovely dessert, dear! Looks fabulous!

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    1. Thank you Marcela. Thank you for the hamburger bun recipe, that looks awesome!

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  10. ブラマンジェはブラン・マンジェ(blanc-mange)だったんですね!今わかりました。紫いもの上の緑の花が可愛い。キゥイソースのババロアは色も涼しげで美味しそう、ピンクのバラとあってます。そちらの日本庭園はまるで日本にいるよう。池のリフレクションも綺麗。コインを池や噴水に投げ入れるのはバンコク共通かな?最後の壁画は超素晴らしいです。

    摂氏38度ほどもあるとは、焦げ付きそうですね。こちらだいたい27から30度くらい、今日はやや蒸し暑かったです。梅雨があければ猛暑のはずですが、エルニーニョの影響で今年は冷夏・暖冬と言われてます。農家の方には被害が多いでしょうから喜んでばかりもいられませんが・・・。

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    1. お元気ですか? とても美しいブログ、毎回楽しみにしています。 先ほどもお邪魔しましたが、コメントの欄が見つからず、出来ませんでしたが、大変素晴らしい写真を見れて心が豊になりました。 
      コメントありがとうございました。 

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  11. Beautiful post! My most favorite photo? The desserts? The pottery? The garden? The street artwork? No. My most favorite photo is of the face you made with the egg yolks and sugar! It looks like Kermit the Frog. You're so cute!

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    1. Thank you Jalna! You're so funny! I love visiting your blog...make me happy!

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  12. It's been so long since the last time I ate bavarois! This looks delicious!

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    1. Thank you very much Katerina. You're so nice!

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