I mean, I admit I haven’t done it any favours in my choice of serving bowl (well, there wasn’t really a choice, it was that or nothing). But I don’t think it’s supposed to look like that...
Should you be wondering, I made it using a jar from the Hema (on offer! For one euro!). On the label it does actually clearly call itself ‘Bavarois’ but my eye was drawn to ‘Blueberry Cheesecake’ underneath it. Now I suspect that is the flavour of bavarois, but at the time I thought that it was cheesecake mix. Cheesecake, yum! First mistake.
I had to whip 500ml of cream, so I got out the electric handwhisk, conveniently forgetting that I had had a little accident with it the last time I used it. After a nasty burning smell, one of the whisky attachments thingies flying out across the kitchen, and inflicting a minor electric shock on myself, I realised it was beyond hope. So I got out the balloon whisk and sat down to whisk by hand (surprisingly messy).
Just as I was thinking, ‘Oh good, this is finally thickening up before my arm falls off’, the cream separated and started turning into butter. Why was that? I’m thinking it was the heat, it is quite warm here. It certainly wasn’t from over-enthusiastic whisking.
It is hot and I’d used up all the cream in the house so as the buttery/whey mix didn’t actually taste bad I decided to throw caution to the winds and the contents of the jar into the bowl. And so you see the result. The English translation on the label cheerily suggests that ‘For an extra attractive touch, pipe a rosette of whipped cream on top before serving’ but I won’t be doing that thanks anyway. I’ve put it into the fridge. Perhaps it will magically transform into something tasty and less reminiscent of blackberry vomit.