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Walnut Bavarois

Walnut bavarois (bavarois being a chilled molded custard set with gelatin and cream): ground walnuts steeped in boiling milk, folded into a custard with gelatin, cooled and blended with whipped cream, set in a sugared mold and garnished with walnut halves.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 462 (falt i det fri)

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About the dish

A variant of the bavarois with ground walnuts steeped in boiling milk. Molded nut desserts were popular party desserts in Erken's day.

How to make it

  1. 1

    Steep the nuts in the milk

    Grind or pound the walnuts and mix them with the boiling milk. Let the mixture cool.

  2. 2

    Whisk the egg mixture

    Beat the egg yolks with the sugar for about 15 minutes.

  3. 3

    Build the custard

    Add the walnut mixture and whisk over the heat until it thickens and approaches the boiling point. Take the pot off the heat.

  4. 4

    Stir in the gelatin

    Soak the gelatin sheets in cold water, melt them and stir them into the hot custard.

  5. 5

    Fold in the cream

    When the custard is well cooled, fold in the whipped cream.

  6. 6

    Mold and garnish

    Pour the mixture into a mold rinsed in cold water and dusted with sugar, garnished with walnut halves. Chill until set, turn it out and garnish if desired with nuts and whipped cream.

Changes from the original

Modern units (g, dl). Gelatin sheets kept as a sheet count with a gram figure. The cream amount was unclear in the OCR text and has been set to 5 dl. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 462) → 1949 (korrekturlest, s. 526)~50% av teksten endretfjernetlagt til
100 gr. valnøtter 2 del. melk 5 eggeblommer eggeplommer 125 gr. sukker 5 plater gelatin ½ l. 1. fløte. Valnøtterne Valnøttene males eller støtes og blandes med den kokende melk, avkjøles, eggeblommerne eggeplommene røres med sukkeret ¼ ¾ time, tilsættes tilsettes valnøttmassen og vispes over ilden, varmen, til det tykner eller staar står i koken; tages tas av ilden, irøres varmen og røres den opløste gelatin, gelatin i, og naar når det er godt avkjølet, haves hases den stivvispede fløte i. Haves Hases i vætet, sukkerstrøet sukkerstrødd form, pyntet med halve valnøtter. Valnøtterne kan ogsaa sættes paa, efterat kremen er hvælvet ut. Pyntes ogsaa med stivvispet fløte. valnøtter, og frukt som druer eller kirsebær.

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Frequently asked questions

Why must the egg yolks be beaten with the sugar for a quarter of an hour?
Long beating makes the mixture light and airy and dissolves the sugar completely, so the custard becomes smooth and thickens nicely when whisked over the heat.
How do I know the custard is done?
It is whisked over the heat until it thickens or is 'on the verge of boiling.' Then it is taken off the heat at once, and the dissolved gelatin (5 sheets) is stirred in.
When should the cream be whisked in?
Only once the mixture is well cooled. If it is too warm, the whipped cream (½ liter) collapses and the bavarois turns out heavy.
How is the dessert assembled?
In a moistened, sugar-dusted mold garnished with walnut halves. The nuts can also be added after the custard is turned out, and the dish is often garnished with whipped cream. Allow around 5 hours in all, most of it setting time.

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