1 cup of fresh or canned whipped cream
1/2 cup of sugar
1 tablespoon of unsalted gelatin
2 tablespoons of cold water
1 1/2 cups of cooked and pureed black plums
1/2 cup of chopped almonds or hazelnuts
1 tablespoon of grated lime zest
1 cup of whipped cream chilled to chantilly consistency, or store-bought chantilly preparation, frozen or prepared with powdered sugar, and 1 teaspoon of vanilla extract
1 cup of fresh or canned whipped cream
1/2 cup of sugar
1 tablespoon of unsalted gelatin
2 tablespoons of cold water
1 1/2 cups of cooked and pureed black plums
1/2 cup of chopped almonds or hazelnuts
1 tablespoon of grated lime zest
1 cup of whipped cream chilled to chantilly consistency, or store-bought chantilly preparation, frozen or prepared with powdered sugar, and 1 teaspoon of vanilla extract
Heat 1 cup of whipped cream with the sugar
Soak the gelatin in cold water for 5 minutes
Add it to the warm whipped cream
Stir until the gelatin dissolves
Combine the black plum puree, chopped nuts or hazelnuts, and lime zest
Let the mixture cool
When it starts to thicken, add the chilled whipped cream and vanilla extract
Pour into a lightly oiled mold, refrigerate for several hours or overnight
To serve, unmold, and portion into 4-6 servings
You can vary this bavarois by using dried apricots instead of black plums
You can also use nuts or hazelnuts instead of almonds
Check the sugar content, as dried apricots are more acidic
