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Warm Onion Bavarois

By Chef Hermes Blog
January 26, 2011 in RecipeGullet

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Chef Hermes Blog

Posted January 26, 2011

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Posted January 26, 2011

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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