Anko and Matcha Cream Bavarois

1. 1

   Whisk the cream and sugar in a bowl until smooth and creamy.

2. 2

   Simmer the milk, matcha, and gelatin in a pot while mixing with a whisk.

3. 3

   Cool the pot from Step 2 over ice water and keep on stirring.

4. 4

   Remove from ice water as soon as it gets creamy.

5. 5

   Combine the matcha mixture from Step 3 into the bowl from Step 1 and mix briskly.

6. 6

   Spread anko in the bottoms of the cups.

7. 7

   Pour the mixture into the cups and chill in a fridge for 45 minutes.

8. 8

   Repeat Steps 1 to 4 without matcha to make the cream bavarois.

9. 9

   Pour into the cups and chill for 45 minutes.

10. 10

    Repeat Steps 1 to 4 again.

11. 11

    Pour into the cups and chill in a fridge for at least an hour.

12. 12

    Top with kinako and kuromitsu to serve.

13. 13

    Soft Chocolate and Cream Bavarois

* Per serving · 4 servings · Values may vary.

No additional tips available.