This is a recipe for cafe au lait bavarois using “Rakuou cafe au lait” which is loved by Fukushima residents.
You can make rich and jiggly Bavarois without fresh cream.
“Rakuou Cafe au Lait” is popular for its rich flavor made with raw milk. I also recommend the “Strawberry au Lait”.
Rakuou cafe au lait
https://rakuou-kyodo.co.jp/products/milkbase/
TOC
INGREDIENTS for Cafe au Lait Bavarois: 3 jelly molds (130ml each)
- 300ml Rakuou Cafe au Lait
- 5g powdered gelatin
- 1 tbsp water for gelatin
INSTRUCTIONS for Cafe au Lait Bavarois
STEP
Make bavarois liquid
- Sprinkle powdered gelatin into 1 tablespoon of water, mix and leave for 10 minutes.
- Put the Rakuou Cafe au lait in a pot and heat over low heat until small bubbles start to form. Turn off the heat, add the softened gelatin and dissolve. Remove the rough heat.
STEP
Chill in the refrigerator
- Pour into a jelly mold and chill in the refrigerator for at least 3 hours to harden.
- Gently press the edges of the Bavarois with the belly of a spoon, then remove to a plate.
