Bavarian cream with acai and Brazil nuts

Bavarian cream with acai and Brazil nuts

Açai Bavaroise

This is Brazil
Stuart Scott

Acai is a berry harvested from tall palms that grow on the banks of the Amazon River. It is widely promoted as a ‘superfood’ – full of vitamins, minerals and antioxidants. This dessert lends a Brazilian twist to a French classic.


Quantity Ingredient
75g mixed brazil and cashew nuts, chopped
190ml milk
1/2 vanilla bean, split lengthways and seeds scraped
2 egg yolks
55g sugar
250ml pouring cream
1 tablespoon powdered gelatine
1/2 banana, roughly chopped
100g frozen acai pulp, thawed

Acai coulis

Quantity Ingredient
200g frozen acai pulp, thawed
75g sugar
1 lime, juiced


  1. Preheat the oven to 180°C. Put the nuts on a baking tray and roast for 7 minutes, or until golden. Set aside.
  2. Combine the milk and the seeds scraped from the vanilla bean in a small saucepan. Cook over a medium heat until almost boiling.
  3. Whisk the egg yolks and sugar in a metal mixing bowl. Slowly incorporate the hot milk, whisking constantly, then place the bowl over a saucepan of simmering water and whisk for 10 minutes, or until the mixture is smooth and slightly thickened. Do not overheat the mixture or it will scramble. Remove the bowl from the heat and set aside.
  4. Whip the cream until soft peaks form.
  5. Combine the gelatine with 60 ml hot water, stirring until the gelatine has dissolved.
  6. Put the banana, acai pulp and gelatine mixture in a blender and blend until smooth. Pour the banana mixture into the custard mixture and slowly fold in the whipped cream.
  7. Spoon the mixture into eight serving glasses and refrigerate for 40 minutes, or until set.
  8. To make the acai coulis, combine the acai pulp, sugar and lime juice in a small saucepan. Simmer over a low heat for 10 minutes, or until thickened.
  9. To serve, pour a thin layer of the acai coulis over the chilled acai cream and sprinkle the roasted nuts on top.
This is Brazil
Fernanda de Paula
Shelley Hepworth
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