Beet And Goat Cheese Bavaroise Step 3: | Make The Goat Cheese Bavaroise
Crème Bavaroise is a classic desert made of cream that is flavored, and typically thickened with gelatin.
This is a savory version that gives a silky texture and appearance to the cheese as opposed to being spread or crumbled. The addition of cream and gelatin set the cheese, and can be made a day in advance to save time and be more organized when having guests for dinner.
To start, cut a piece of plastic wrap or acetate to fit the size of 2 small sheet pans.
Next, fully submerge the silver gelatin sheets in a bowl of ice water and soak for 10 minutes.
Meanwhile, whip one cup of cream to medium peaks and place in the refrigerator.
In a small sauce pot, heat the remaining cup of cream, squeeze out the water from the gelatin sheets, and add the the warm cream.
Whisk until dissolved, bring to just under a boil, add the salt, and pour into a bowl.
Add the crumbled goat cheese to the hot cream and whisk until smooth and incorporated.
Once cool, fold in the whipped cream from the refrigerator.
Once incorporated, add to the the lined sheet pans, tap gently on a flat surface, and smooth out with a small spatula.
Cover with plastic and refrigerate until set.
Goat Cheese Bavaroise Recipe:
2 cups heavy cream
11 oz. chèvre goat cheese
6 sheets silver gelatin
2 tsp. diamond kosher salt