Grand Marnier Bavarois Recipe
Make Grand Marnier Bavarois Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bavarois Base (Cream & Custard)
Flavoring & Gelatin
Orange Mirror Glaze (optional)
Garnish (optional)
Method
Bavarois Base (Cream & Custard)
- 1
Prepare vanilla
Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Add seeds and pod to the milk in a small saucepan.
- 2
Warm milk
Gently warm the milk and vanilla pod over medium heat until just simmering. Remove from heat, cover, and let infuse for 10 minutes.
- 3
Whisk yolks and sugar
While the milk infuses, whisk the egg yolks and granulated sugar in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.
- 4
- 5
Cook custard (crème anglaise)
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 75–82°C or just below simmering). Do not boil. This should take ~5–7 minutes.
- 6
Strain and cool custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits and the vanilla pod remnants. Add a pinch of salt. Let cool for 5 minutes.
Flavoring & Gelatin
- 7
Bloom gelatin
If using powdered gelatin: sprinkle the gelatin evenly over the 30 ml cold water and let stand 5–7 minutes until swelled. If using leaf gelatin: soak sheets in cold water for 5–7 minutes, then squeeze excess water.
- 8
Incorporate Grand Marnier
Stir the 60 ml Grand Marnier into the warm (but not hot) strained custard. Mix thoroughly to combine.
- 9
Dissolve gelatin
Heat the bloomed gelatin gently (microwave 10–15 seconds or over a small pan of simmering water) until completely dissolved and liquid. Stir about 1–2 tablespoons of the warm custard into the dissolved gelatin to temper it, then whisk the gelatin mixture back into the full custard until homogeneous.
- 10
Cool custard to set temperature
Let the custard cool to approximately 30–35°C (warm but not hot). Stir occasionally to prevent a skin from forming.
- 11
Whip cream
Whip the cold heavy cream with the remaining 40 g of sugar? (Note: sugar already used — if you prefer sweeter bavarois add 10–20 g) to soft peaks. For this recipe, whip plain cream to soft peaks and add a small pinch of sugar if desired.
- 12
Fold cream into custard
Fold about one-third of the whipped cream into the cooled custard to lighten it, then gently fold in the remaining cream until fully combined and uniform in color.
- 13
Mold and chill
Pour the bavarois mixture into a 20–22 cm ring mold or individual molds. Smooth the top, cover with plastic wrap touching the surface to prevent a skin, and refrigerate at least 4 hours, preferably overnight, until set.
Orange Mirror Glaze (optional)
- 14
Make glaze
Combine the orange marmalade, 15 ml Grand Marnier, 30 ml water, and powdered sugar in a small saucepan. Warm over low heat, whisking until melted and glossy, about 2–3 minutes. Strain to remove peel or lumps if necessary.
- 15
Cool glaze
Let the glaze cool until slightly thickened but still pourable (about 20–30 minutes). Stir occasionally.
- 16
Glaze bavarois
Remove the set bavarois from mold (dip the mold briefly in warm water for 5–8 seconds to loosen, then invert onto a serving plate). Pour the glaze over the top, letting it gently run down the sides. Return to refrigerator for 15–20 minutes to set the glaze.
Garnish & Serve
- 17
Garnish
Decorate the bavarois with candied orange slices and fresh mint leaves as desired. Chill until serving.
- 18
Serve
Slice with a hot, dry knife for clean slices. Serve chilled. Each slice pairs well with a small additional drizzle of Grand Marnier or a splash on the plate.
