Mini bavarois with bell pepper and robiola

Name: Mini bavarois with bell pepper and robiola
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 5
Ingredients: Red peppers 2.2 lbs; Whole milk 120; Egg yolks (about 2 medium eggs) 2 ½ tbsp; Gelatin in sheets 0.4 oz; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste; Robiola cheese 5.3 oz; White pepper to taste

it de fr es br

231

Calories per serving

Gluten Free

Energy Kcal 231
Carbohydrates g 10.9
of which sugars g 10.7
Protein g 9.6
Fats g 16.6
of which saturated fat g 6.87
Fiber g 1.7
Cholesterol mg 126
Sodium mg 794

Difficulty: Difficult
Prep time: 40 min
Cook time: 60 min
Makes: 5 pieces
Cost: Average
Note + the firming hours (at least 6)

PRESENTATION

Alright, so here's the deal: this dish takes the classic mini Bavarian cream—yeah, the one you know from French desserts—and gives it a savory twist. Instead of sweet, it’s something you'd totally serve at the start of a meal or with drinks. And look, the recipe uses that old-school pastry method—smooth, tender crema inglese—but swaps in cooked pepper for natural sweetness and this awesome color. The pepper? It becomes soft and mellow, almost sweet, pairing perfectly with robiola Bavarian cream. And the result? A cold, silky starter that’s playful and elegant, perfect for showing off a little kitchen creativity. Really good stuff.

For those who love gourmet appetizers or fun spins on classics, this combo is a hit. You still get that melt-in-your-mouth texture—super super appealing—but with a whole new personality. What makes these pepper Bavarian cream bites stand out is how they play with your expectations. Instead of reaching for a dessert, guests get a pop of creamy, fresh flavor that's, frankly, totally different. The robiola cheese isn’t too strong—it's like, soft and mild, kinda like cream cheese but with a bit more zip. And it works beautifully against the gentle sweetness of the peppers.

The base? A custard-like sauce, giving you that rich, moist mouthfeel. But it’s balanced by the brightness of the veggies and cheese. These savory Bavarian cream cups are just perfect for summer parties. Seriously good. They’re a standout on a tray of mini dessert recipes or as part of a lineup of Bavarian cream variations. Every bite is a mix of delicate and bold, with a look as fun as the taste. This is the kind of dish people remember. And listen, especially when they’re not expecting it to be so different from the usual version.

INGREDIENTS

231

Calories per serving

Ingredients for 5 molds of 1/2 cup: Red peppers 2.2 lbs (1 kg); Whole milk 120; Egg yolks 2 ½ tbsp (36 g) - (about 2 medium eggs); Gelatin in sheets 0.4 oz (10 g); Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

For the robiola core: Robiola cheese 5.3 oz (150 g); White pepper to taste

Preparation

How to prepare Mini bavarois with bell pepper and robiola

To prepare the mini bell pepper and robiola bavarois, start by working the cheese with a pinch of white pepper 1 and mix with the spatula 2. Pour into a silicone mold filling 10 half spheres 3

and freeze 4. Meanwhile, cook the washed and dried red bell peppers. Arrange them on a baking tray with parchment paper 5 and cook in the oven at 430°F for about 50 minutes, turning them occasionally. At the end of cooking, put them in a plastic bag and let them cool for 20 minutes 6.

Then peel them 7 and clean out the seeds and filaments 8. Blend the peppers in a mixer (preferably not an immersion blender) to obtain a smooth puree 9.

Pour it into a container 10 and soak the gelatin in fresh water 11. Move on to the English cream: in a bain-marie, pour 1/2 cup of milk and the egg yolks 12.

Turn on the flame to medium temperature and cook while continuously stirring. As soon as the temperature reaches between 180°F-185°F (measure it with a thermometer), the English cream will be ready. Remember, you can also verify it by using a spoon: if, when passing a finger over the spatula, the two sides remain separate, it is cooked 13. Stop the cooking by placing the bowl in a container with ice water and stir for another 3-4 minutes 14. Then add the bell pepper puree and mix 15.

Heat the remaining 1.5 tablespoons of milk, without bringing it to a boil, and add the gelatin 16, then turn off and mix well, ensuring there are no lumps; if there are any, heat again for a few more seconds 17. Add to the English cream with the bell peppers 18

and then adjust with salt, pepper, and extra virgin olive oil and mix 19. Fill only the bottom of 5 molds with a capacity of 1/2 cup 20 and place in the freezer for 20 minutes 21.

After this time, take the half spheres and join them two by two with your hands to form 5 spheres 22, insert the obtained spheres into the molds 23, cover with the rest of the bell pepper cream, and place in the fridge for at least 5 hours 24.

After the time has passed, immerse the molds in warm water for no more than 1 second 25 and unmold onto serving plates 26. Garnish with some basil leaves as you like, and your mini bell pepper and robiola bavarois are ready 27!

Storage

You can store your mini bell pepper and robiola bavarois for a few days by keeping them in the fridge.
If you prefer, you can also freeze them.
Always keep them cold, as they melt at room temperature.

Tip

If you prefer a brighter red color for your mini bell pepper and robiola bavarois, add a bit of tomato paste.
Robiola has a delicately acidic taste, making it the ideal cheese to add as a core, but if you prefer, you can try with stracchino or mascarpone.
Finally, have fun personalizing your bavarois by also preparing them with yellow and green peppers!

For the translation of some texts, artificial intelligence tools may have been used.