Coconut Ginger Bavarois

Jaime Schick (IG: @VanillaBeanChef) / Pastry Chef and Instructor, Johnson & Wales University, Providence, RI; Photo by Jaime Schick

    • 542 g. The Perfect Purée Coconut Puree, thawed
    • 5 g. The Perfect Purée Ginger Puree, thawed
    • 177 g. egg yolks
    • 127 g. sugar
    • 17 g. or 8 1/2 gelatin sheets
    • 542 g. cream, whipped to soft peaks, set aside
1. Bloom gelatin in cold water. Once bloomed, squeeze excess water.
2. Bring Coconut Puree and Ginger Puree in a pot to a simmer.
3. Whisk egg yolks and sugar together.
4. Once puree mixture is simmering, temper with yolks and return to the heat stirring constantly with a spatula until mixture reaches 175˚F.
5. Remove from heat and immediately add gelatin and strain. Let cool to 90-100˚F.
6. Once cooled, fold in cream. Portion into molds and chill.