Apple Bavarois

A delicate, light and fluffy dessert made with milk and fresh double cream and Baxters Apple Sauce, delightful!

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Baxters Approved Apple Bavarois image


  1. Boil milk and cream together in a heavy bottomed pan.
  2. Whisk eggs and sugar until light and fluffy. I recommend an electric whisk as this takes a while.
  3. Soak gelatine in cold water.
  4. Pour milk onto eggs while continuing to whisk. Return mix to the pan and cook on a low heat until the mix visibly thickens.
  5. Add the gelatine taking care to squeeze out any excess water. Whisk in and strain into a clean bowl. Set aside to cool to room temp.
  6. Meanwhile puree the apple sauce so no lumps are visible.
  7. Whip cream to soft peaks.
  8. When custard mix has cooled fold in the apple sauce then the cream. Pour the mix into ramekins or mousse rings and set in fridge.
  9. To serve simply heat the mould and turn out onto serving dish.

Comments (2)

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  • My mouth is watering already and I haven't cooked it yet!

    Robert Williams

  • This is devine!!

    Gillian M