11/16/08

coconut vanilla bavarois...

with hibiscus rose gelee and honey ginger pear compote...




Here's something in season, sweet and light that can be serve for lunch or afternoon dessert. I start with the gelee by pour it into a glass and let it set in the fridge. Then pipe over the bavarois and return to the fridge until set. Finally, I finish with the topping pear compote. I use the forelles because they are in season and firmer than other pears. They don't have to be completely ripe, since they will be cooked.

Ingredients

for the gelee
- 100 g water
- 5 g hibiscus flower
- 10 g sugar
- 1 sheet gelatin, bloomed
- 5 g rose water

for the bavarois
- 50 g milk
- 1/2 vanilla bean
- 17 g yolk (1 yolk)
- 30 g sugar
- 1 sheet gelatin, bloomed
- 60 g heavy cream, whip to soft peak

for the compote
- 2 forelle pears, peel and cut into small dices
- 10 g water
- 50 g sugar
- 15 g honey
- 15 g fresh ginger, thinly sliced

Procedures

for the gelee
1. Bring water and hibisbus flower to a boil, infuse for 5 minutes. Strain.
2. Bring hibiscus water and sugar to a boil, remove from the heat.
3. Add bloomed gelatin, stir to dissolved.
4. Add rose water, pour into a glass.
5. Chill until set.

for the bavarois
1. Scald milk with vanilla bean.
2. Whip yolk with sugar by hand, slowly pour scalded milk and vanilla into yolk mixture. whisking rapidly to temper the yolk.
3. Return the mixture to the heat, over a bain-marie, cook to 165 degrees F.
4. Remove from the heat, add bloomed gelatin and strain.
5. Shock over ice-bath to stop cooking process, stirring continuously with a rubber spatula across the bottom and along the sides until uniformly gelatinous.
6. Fold in 25% whipped cream, then the remaining.
7. Fill into a pastry bag, pipe over the gelee. Chill to set.

for the compote
1. Cook water, sugar, honey and ginger in a small saucepan until sugar has turned a light amber color.
2. Add the pears and turn the heat down to low, cook until they are just tender.
3. Scoop the pears onto the prepared sheet pan.
4. Refrigerate immediately to cool, reserve in an airtight container under refrigeration.

13 comments:

Anonymous said...

Thip,

I can see the vanilla seed in coconut bavarois and it looks so yummy hee hee. >u<

Nine.

Anonymous said...

and the coconut?

Hungry Gal said...

Oh boy - so elegant and lovely. What a great way to end a dinner...

Sophie said...

This sounds aromatic and exotic, a real treat for an elegant dinner party!

Y said...

Lovely! I like hibiscus.. and coconut.. Yum!

matt wright said...

you just have to love hibiscus! this looks awesome. Really nice stuff.

Jo said...

hi thip, this looks really delicious and such an exotic sounding name to this dessert.

Vera said...

Such lovely dessert, Thip!

Jacque said...

Oooh, that looks so elegant, not to mention delicous! What a fantastic looking dessert :)

Vanillaorchid said...

P'Thip, I like hibicus!! They look really delicious and beautiful ka.

Cynthia said...

i love your asian take on desserts. very very cool.

K Doowa said...

This looks great! I've got organic hibiscus from Vang Viang, Laos and love the taste. Could it be made with agar instead of gelatin? Kop chai deur (Ka)!

Thip said...

Sure, K doowa. You can substitute with 1 gram of agar agar, but the texture will be different. Gelatin gives softer texture than agar agar.

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