My reasons and joy for travelling are manyfold, and one of them being the inspiration that I get for new ideas and trends in the world of food. For me there is nothing to beat the exhilarating feeling when experiencing new foods, smells and tastes during my travels. It is no secret that my love for Italy is overflowing - I love her people, her language, the beautiful towns and cities steeped in history and most of all her food. My bookshelf is filling up with Italian cookbooks, which I have been drooling over and translating until well into the night. This simple Yogurt Bavarois with grapes or " Bavaresi allo yogurt cereali e uva ", is just one of the beautiful recipes I came across in Italy, and I couldn't wait to recreate it when I got home.
Bavarois is actually the French term for Bavarian Cream, and is a dessert similar to pastry cream but thickened with gelatine instead of flour or cornstarch. It has a subtle creamy taste, and as this one is made with natural yogurt and cream I added some vanilla essence to give it a little more body.
I made this in a mould, but you could just as easily make it in a mason jar or a glass for a spectacular effect. I couldn't wait to take pictures of this, so the frosted grapes had not dried yet, but really they don't need the sugar, they are just as delicious fresh.
This is delicious as a dessert without the granola, or pile it high with a healthy homemade granola ( recipe here ) for a breakfast with a difference.
Yogurt Bavarois with Grapes
- 120 g yogurt
- 130 g whipping cream
- 4 g gelatine leaves
- 1 tablespoon of sugar
- Bunch of seedless grapes
- To frost the grapes - white of an egg and castor sugar
- Using two cookie cutters or moulds 8cm diameter x 4cm high, line with parchment paper and spray both the mould and the parchment paper with cooking spray.
- If you are using a glass or mason jar you do not need to use parchment paper.
- Cut the grapes in half and arrange them inside the base/side of the cookie cutter.
- Soak the gelatine in cold water.
- Weigh the cream and yogurt.
- Heat two tablespoons of the cream taken from the total amount, with the sugar and the squeezed gelatine leaves.
- Combine the yogurt with the gelatine mixture.
- Add the remaining cream.
- Pour the mixture into the pastry ring and let it set for 6 hours.
- Wash the remaining grapes and dry them very well. Beat the egg white with a fork until it turns white. Brush the grapes with a brush and dip in the castor sugar for a frosted effect. Let them dry on parchment paper
- Remove the parchment paper and decorate with cereal and frosted or fresh grapes
