Pistachio Bavarian Delicate

Name: Pistachio Bavarian Delicate
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 8 Portionen
Ingredients: 4 piece egg yolks; 100 g sugar; 300 ml milk; 8 g sheet gelatin; 300 ml fresh cream; 100 g pistachio paste; 1 slice sponge cake; 50 g melted chocolate; chopped pistachios; granulated sugar

Dessert

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Cook Time

4 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This pistachio bavarois is an elegant and refined dessert, perfect for ending a special dinner or celebrating an important occasion. Its velvety texture and intense pistachio flavor make it irresistible. Preparing it with the Thermomix® is child's play! I often make it for my friends' birthdays, always with great success. The sponge cake base soaked in melted chocolate adds an extra touch of sweetness. Decorated with chopped pistachios and sugar, it is a real pleasure for the eyes and the palate. A dessert that melts in your mouth, a must try!

Preparation (13 steps)

Gelatin soaking

Put the gelatin sheets in a bowl with cold water and let them soften for about 10 minutes. This step is essential to ensure the right consistency for the bavarois.

Whip the egg yolks with the sugar

Thermomix® Setting

3 min/Speed 4

Insert the egg yolks and sugar into the bowl. Whisk for 3 Min./speed 4 until you get a light and frothy mixture. Make sure the mixture is well whipped for a fluffy bavarois.

180

Heat the milk

Thermomix® Setting

4 min/194°F/Speed 2 90

Pour the milk into the bowl and heat for 4 Min./90°C/speed 2, without bringing to a boil. Check the temperature to prevent the milk from burning.

240

Combine the milk with the egg mixture

Thermomix® Setting

Speed 2

With the Thermomix running at speed 2, slowly pour the hot milk into the bowl over the egg mixture. Continue stirring to mix the ingredients well.

Cooking the cream

Thermomix® Setting

8 min/185°F/Speed 2 85

Transfer the mixture to the cleaned bowl. Cook for 8 Min./85°C/speed 2. The cream should thicken slightly without boiling. Check the consistency with a spatula.

480

Dissolve the gelatin

Thermomix® Setting

20 sec/Speed 3

Add the well-squeezed gelatin to the hot mixture in the bowl. Mix for 20 Sek./speed 3 until it is completely dissolved. Make sure there are no lumps left.

Incorporate the pistachio paste

Thermomix® Setting

20 sec/Speed 3

Add the pistachio paste to the bowl. Mix for 20 Sek./speed 3 to obtain a homogeneous mixture. Make sure the pistachio paste is well distributed.

Cool the cream

Transfer the cream to a bowl and let it cool to room temperature. In the meantime, prepare the sponge cake.

Prepare the sponge cake

Cut a disc of sponge cake to size to fit the bottom of the mold, cutting out the part of the central hole. Melt the chocolate in a double boiler or in the microwave and brush the sponge cake.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Insert the fresh cream into the bowl with the butterfly whisk. Whip for 2 Min./speed 3.5 until a soft consistency is obtained, not too firm. Check the consistency to avoid over-whipping the cream.

120

Incorporate the whipped cream

When the pistachio cream is completely cold, gently fold in the whipped cream, making movements from the bottom up with a spatula. This step is essential to maintain the softness of the bavarois.

Assembly and cooling

Pour the Bavarian cream into the mold, then arrange the slice of sponge cake soaked in chocolate on top. Put the cake in the refrigerator to harden for at least 4 hours. Ideally, leave it in the refrigerator overnight.