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Apricot Bavarois with Sponge Cake
Recipe by Chef Sylvain - Vive la pâtisserie !
A silky vanilla bavarois flavored with honey and ginger, complemented by poached apricots and a moist sponge cake. Perfect for special occasions or an elegant dessert.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
3h 25m
Prep
40m
Cook
29m
Cleanup
4h 34m
Total
Cost Breakdown
Total cost:$18.30
Per serving:$2.29
Critical Success Points
- • Cooking the custard to 83 °C
- • Incorporating the gelatin without burning it
- • Mixing the gelled custard with the whipped cream (avoid lumps)
- • Poaching the apricots without overcooking
- • Complete freezing before frosting
Safety Warnings
- • Boiling syrup can cause severe burns – handle with care.
- • Hot cream should be handled with gloves or a thick towel.
- • The gelatin must be fully dissolved to avoid hard lumps.
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