Warm Onion Bavarois
* 300g Sweet Onion purée
* 250g Whole milk
* 150g Whipping cream
* 150g Chicken stock (or fresh vegetable nage, not stock cubes)
* 3.5g Gellan gum
* Seasoning
Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
In a pan (but not on the heat), whisk together all the ingredients.
Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
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#1
Chef Hermes Blog
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Posted 25 January 2011 - 05:36 PM
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