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ALMOND BAVAROIS WITH ROASTED RHUBARB

ALMOND BAVAROIS WITH ROASTED RHUBARB

Enjoy the vibrant flavors of spring rhubarb! Creamy almond bavarois pairs perfectly with tender, tangy roasted rhubarb. Topped with a sprinkle of almond praline for a touch of crunch, it's a sophisticated treat for any occasion. The bavarois can be made a day in advance for easy entertaining. Try other nuts in the praline for a different flavor.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Resting Time 6 hours
Total Time 8 hours 20 minutes
Course Dessert
Servings 6 Servings
Calories 692 kcal

Equipment

Ingredients
  

For the bavarois:

  • 7.9 oz blanched almonds
  • 18.6 fl oz whole milk
  • 4 large free-range egg yolks
  • 4.4 oz caster sugar (superfine sugar)
  • About 3 gelatine leaves* (I used Equagold Gold Grade Gelatine leaves)
  • 7.6 fl oz double cream

For the poached rhubarb:

  • 14.1 oz about 2 bunches rhubarb, cut into 5cm pieces
  • Pared zest 1 lemon
  • 1/3 cup caster sugar (superfine sugar)

For the praline**:

  • 1/2 cup caster sugar (superfine sugar)
  • 1.7 oz blanched almonds

Instructions
 

For the bavarois: (Can make the day ahead)

  • Heat the oven to 200°C (400°F). Spread the almonds over a baking tray and toast in the oven for 8-10 minutes until golden. Set aside to cool a little, then finely chop and put in a saucepan with the milk. Heat until the milk just starts to boil, then set aside to infuse for 4-6 hours or overnight.
  • When the milk has taken on the flavour of the almonds, strain it into a measuring jug (you can save the almonds for smoothies); the quantity of milk will have reduced and from what remains, you’ll need 340ml (11.5 fl oz) milk.
  • Put the egg yolks and sugar in a heatproof mixing bowl, then beat with a wooden spoon until well combined.
  • Heat the 340ml (11.5 fl oz) milk until steaming, then pour into the bowl, stirring as you add it.
  • Half fill a roasting tin with cold water and ice cubes.
  • Put the gelatine in a small bowl and cover with cold water.
  • Return the egg and milk mixture to the cleaned saucepan and heat gently for about 5 minutes, stirring constantly, until the mixture thickens and lightly coats the back of a spoon. It should gently steam, but not boil. Remove the custard from the heat.
  • Squeeze out any excess water from the gelatine leaves, then stir them through the custard until completely melted. Strain through a sieve into a mixing bowl.
  • Put the bowl in the water-and-ice filled roasting tin and gently stir with a spatula until thickened – it should stay parted for a second when you draw your spatula through it.
  • Put the double cream in a larger mixing bowl and whip until it forms soft peaks. Gently fold through the custard with a metal spoon or spatula until combined. Divide the mixture equally among the moulds, cover each with cling film (not touching the surface) and chill for 4-6 hours until set, or overnight.

For the rhubarb:

  • Heat the oven to 110°C (230°F). Arrange the rhubarb pieces in a large shallow roasting tray. Scatter over the lemon zest and sugar along with a splash of water. Cover the tin tightly with foil and bake for 1½ hours.
  • Remove the rhubarb from the oven, uncover and carefully pour the juices into a small pan. Bubble for 5-6 minutes until syrupy. Leave to cool, then pour back over the rhubarb. Chill until needed.

For the praline: (Can make well ahead)

  • Gently heat the sugar in a frying pan until melted, then boil without stirring. While it’s boiling, scatter the 50g almonds in a baking tray lined with baking paper, then tip the caramel over them as soon as it’s a golden-reddish brown. Leave the almond praline to cool completely. Pulse in a food processor (or finely chop with a large, sharp knife) to a coarse powder. If making ahead store in a sealed container and store in a dry place (don’t place in fridge).

To serve:

  • Take the bavarois out of the fridge 30 minutes before unmoulding. Run a thin knife inside the edge of each mould, and/or dip briefly in hot water, then invert the bavarois sharply onto serving plates. Serve with the rhubarb, rhubarb syrup and a dusting of praline.

Notes

*If you're not feeling confident about unmoulding the dessert, you can simply set and serve it in pretty serving glasses.
**You'll have lots of praline left over. Simply store in a sealed container in a dry place (not the fridge) for future use.

Nutrition

Calories: 692kcalCarbohydrates: 66gProtein: 16gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 184mgSodium: 64mgPotassium: 683mgFiber: 6gSugar: 57gVitamin A: 952IUVitamin C: 6mgCalcium: 322mgIron: 2mg
Keyword Almond Bavarois Roasted Rhubarb, Custard
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