The Saturn
Recipe created by Chef Praveen Balakrishnan
The Saturn – The Goat cheese and Honey Bavarois’e with Blueberry Centre by Chef @PraveenRam certainly has an outworldly feel to it, doesn’t it?
P.S: The video has been shot under utmost hygienic conditions before COVID-19.
Recipe Ingredients
Ingredient
Weight
For the Bavarois’e:
| Egg yolks | 72 g |
| Milk | 171 g |
| Goat cheese | 220 g |
| Castor sugar | 86 g |
| Pillsbury™ Ivory Whipped cream | 300 g |
| Gelatin sheet 10 or Gelatin powder soaked in chilled water | 50 g |
For Blueberry Centre:
| Blueberry puree | 240 g |
| Pectin | 8 g |
| Sugar | 125 g |
| Diced Blueberries | 100 g |
Preparation
For the Bavarois’e:
- Make a ’sabayon’ in a double boiler - add sugar, egg yolk, warm milk and cook.
- Add the bloomed gelatin and mix well and add the softened goat cheese and mix well.
- Finally fold it with the Whipped Cream.
Recipe for Blueberry Centre:
- Heat the blueberry puree and berries at about 40 degrees.
- Add the sugar and pectin.
- Mix and cook until first boil and remove from the heat.
- Pour them into the preferred silicon moulds to set.
Final method:
- Fill the Bavarois’e into the preferred mould and keep the blueberry compote in the centre and seal it.
- Do garnish them with different shapes or colour else follow the concept of saturn as shown in video.
