Preparation
Gruyère Double Cream Bavarois
Soak the gelatin sheets in cold water.
Heat the milk and Gruyère double cream over medium heat.
Whisk the egg yolks and sugar until light and pale.
Once the milk and cream begin to boil, reduce the heat and add the softened gelatin. Stir until fully dissolved.
Immediately pour this hot mixture over the whisked yolks while stirring vigorously.
Pour everything back into the same pot and cook gently over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Remove from heat and let cool in a clean bowl.
Beat the egg whites with sugar until stiff peaks form.
Whip the cream until light and airy.
Carefully fold the whipped cream and egg whites into the cooled custard.
The texture should be smooth and fairly firm. Chill in the refrigerator.
Vin Cuit Jelly
Soak the gelatin sheets in cold water.
Heat the vin cuit and white wine in a saucepan over medium heat.
Once hot, add the gelatin and stir to dissolve.
Assembly
Take a large round Cuchaule AOP loaf (approx. 20 cm diameter).
Cut two slices: one 3 mm thick (14 cm diameter) and one 5 cm thick (20 cm diameter).
Use a 20 cm ring mold (without bottom).
Place the thick slice of Cuchaule AOP (5 cm) at the base.
Pour in half the bavarois mixture on top.
Place the thinner slice (3 mm) next, brush it generously with the vin cuit jelly.
Pour in the remaining bavarois on top.
Chill until completely set.
Once firm, pour a 3 mm thick layer of vin cuit jelly over the top and chill again.
Decoration
Top the cake with halved Poire à Botzi AOP (one per serving).
Optional: Whip Gruyère double cream and pipe rosettes between the pears, then add small meringues.
Recipe by Alain Bächler, Former Michelin-Starred Chef at Restaurant Les Trois Tours, Bourguillon
For 10 people
Preparation : 60 min
Ingredients and products
- 125 g Gruyère double cream
- 125 g milk
- 3 egg yolks
- 62 g sugar
- 1 vanilla bean
- 2 egg whites
- 45 g sugar
- 300 g whipped cream
- 6 gelatin sheets
- 1 dl vin cuit (reduced pear must)
- ½ dl white wine
- 2 gelatin sheets
- 1 large Cuchaule AOP
- 10 Poire à Botzi AOP
- 10 small meringues
