Blissful Bavarian

Kandla Nijhowne

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Mango Bavarian Cream

• 2 large, ripe mangoes
•  ½-¾ cup powdered sugar
• 1 tsp grated lemon zest
• 1-2 tsp lemon juice
• 2½ tsp gelatin 
• 1½ cups fresh cream
• 1 tsp vanilla essence
• 1 tsp mango essence (optional)
• Mint sprigs, mango slices or cherries to garnish

Method

• Peel, chop and puree the mangoes into a smooth puree. Add sugar if needed, to make it medium sweet.
• Strain through a sieve if the pulp is stringy.
• Take 3 tablespoons of water in a wide, shallow bowl; then evenly sprinkle the gelatin over it.
• In 10-12 minutes, the gelatin crystals will soak up the water and swell up. Warm some water in a pan and sit this bowl over it. Twirl around till the gelatin dissolves.
• Place the cream, vanilla and some sugar in a deep bowl, place bowl within another vessel with crushed ice, then whisk it till thick. The chilling technique prevents the cream from splitting.
• Blend together the sweetened puree and cream. Add more sugar and mango essence if using. Check and add more lemon juice if the acid content is less.
• Pour into a large bowl and chill till firm (6-8 hours).You can even set it and un-mould it on to a flat dish.
• Garnish with slices of mango, sprigs of mint or cherries.

Note: Another pretty way to serve a Bavarian is to make individual servings in small glass goblets or shot glasses. If you’re feeling even more adventurous, prepare a mango jelly and pour some on to each portion, but only after the Bavarian has set thoroughly. It looks spectacular. The quantity of sugar varies according to the sweetness of the mangoes. You can also reduce the gelatin portion to 2 teaspoons in cooler weather. This dessert gets an instant sparkle if you stir in some grated lemon zest into the whipped cream. 

(Nijhowne is a Chandigarh-based culinary expert)