Heart Shaped Soy Milk Bavarois

Heart Shaped Soy Milk Bavarois

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Try a Japanese version of a European favourite with this Japanese style bavarois or Bavarian cream. This decadent creamy dessert combines the delicate nutty flavour of soy milk and the richness of cream cheese and for a flavour that is sweet but not overpowering. The adorable heart shape makes for a perfect dessert for Valentine’s Day.


100g cream cheese
200ml soy milk
1 tbsp rosehip tea, loose
1 tbsp honey
5g powder gelatine
2 tbsp water
1 egg white
1 tbsp sugar


  1. Leave the cream cheese to soften at room temperature before using.
  2. Place the cream cheese into a mixing bowl and mix until smooth with a hand mixer.
  3. Gradually add the honey and mix until combined.
  4. In a separate bowl, mix the gelatine powder with the water. Allow 5 mins for the gelatine to dissolve.
  5. Warm the soy milk in a saucepan on low heat. Gradually add the cream cheese mixture to the saucepan while mixing to ensure no lumps form.
  6. Once the combined, add the rosehip tea and the gelatine mixture to the cream cheese mixture. Mix and remove from the heat.
  7. Pour the mixture into a bowl and let it cool down slightly.
  8. Whisk the egg white with sugar until soft peaks form.
  9. Add the egg white mixture to the cream cheese mixture and gently fold together until evenly combined.
  10.  Pour into a heart shaped mould and refrigerate until set.
  11.  Serve with mint leaves and whipped cream for a delicious Valentine’s Day treat.