Konatsu Bavarois

Konatsu Bavarois It’s June now and the weather here is getting hot and humid, so I decided to change the template to something simpler. ------ Today is my complete day off, thank goodness. I made konatsu bavarois, using a Japanese recipe for orange bavarois. It tasted alright, but probably would have been better if used regular orange. I knew that konatsu is more commonly used for making sorbet, but I just wanted to experiment a little rather than making something that I already know what it tastes like. My conclusion: I prefer Konatsu sorbet than Konatsu bavarois. :P Read More It was very stupid of me that I forgot to make and save a few konatsu slices for garnishing. So I used the flesh of loquat (or Japanese medlar) instead. It is in season now and I’m thinking about making a dessert out of it sometime soon. :) BTW, today I tried adding a little pectin powder when whipping cream. It worked! -- almost too much. (If you’re interested in trying, be careful not to add too much pectin and not to whip too long after adding it. I added less than a pinch, but definitely whipped too long ;P ) This finding really made me happy. From next time on, I can stick with the low-fat and less-expensive whipping cream and still be successful!