La Différence

La Différence
A passion for food

Thursday, 15 March 2012

White Chocolate Bavarois with Darkest Chocolate Sauce & Strawberries

This Chocolate Bavarois is such a wonderful dessert for a special dinner party or event. It can be made well in advance & placed in the freezer. It just needs an hour or so at room temperature to defrost. It's quite a complicated recipe but if you take your time and follow the instructions carefully you will have no problem at all. Once you've made them I'm sure you'll be back time & time again as they are so light & a delicious way to end a special meal.

Take a look below and you will see a White, Milk & Dark Chocolate Bavarois. Made in exactly the same way but layered up one lovely Chocolate layer at a time. I always make 3 & freeze two for a later date.

I do hope you try & enjoy them.       

White Chocolate Bavarois with Darkest Chocolate Sauce



This recipe should make 8 small puddings. It could also be made in a loaf tin and sliced. It freezes brilliantly.

recipe

13 fl oz / 375ml milk
8 egg yolks lightly beaten
1.5oz caster sugar
15oz white chocolate grated
3/4oz - / 20g gelatine powder soaked in 6 tbsp of cold water
1and a quarter pints/ 720ml lightly whipped double cream

Method

Line 8 . 3 &1/2"  / 8cm pudding basins with cling film
or a 2pt loaf tin
Boil the milk.
Beat the egg yolks & sugar with a wooden spoon to combine.
Pour the milk onto this, stir well.
Return to the pan and heat very gently until the mixture starts to thicken and will coat the back of the spoon.
WATCH THIS LIKE A HAWK, DO NOT OVERHEAT OR THE MIXTURE WILL CURDLE. IF IN DOUBT TAKE IT OFF THE HEAT. IT'S BETTER UNDERCOOKED THAN SCRAMBLED EGGS.
Place the chocolate into a bowl, pour over the milk & eggs and stir to disolve
Place the gelatine into a small pan, pour over the cold water and leave to gel
Heat slowly on a low heat until completely disolved
Add the the chocolate custard
Pass through a sieve into a clean bowl to remove any straggley egg whitey bits
Place in the fridge & leave until it starts to set around the edges.
Lightly whip the cream
Fold into the chocolate custard and pour into the prepare pudding basins/ loaf tin.
Chill until set firmly, preferably overnight and it's ready to serve. Served with raspberries, strawberries as I have here or it's delicious with Cherry Compote.

Darkest Chocolate Sauce
8oz/Dark 70% solids Chocolate
3oz /80g soft brown sugar
1 tbsp golden syrup
6 fl oz/175 ml double cream
1oz/ 30g butter.

Just place everything into a saucepan, heat gently until it's combined & glossy and it's ready. Just warm through if it's sets a little thick.

Now using this recipe you can make a three layered chocolate Bavarois using White, Milk & Dark Chocolate .
Just make sure that each layer is set before you start on the next layer. It's very time consuming so I always make at least three at a time. The recipe freezes brillantly so you'll always have a spare in the freezer when unexpected guests arrive. It will need at least 2 hours at room temperature or even better overnight in the fridge to defrost the loaf.



4 comments:

  1. Dor this looks and sounds incredible, I'm going to have to make up a special occasion just so I can make this!!!!!

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    Replies
    1. Ah thanks so much Joan, it's a bit of a fiddly recipe but well worth the effort. I always make more than I need so there's spares in the freezer. Have a a lovely day honey and it's great to hear from you xxx Dor

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  2. Yummy. If I'm getting married soon this is going to be my dessert that I want to serve to the visitors on my wedding day. :)

    Zonia @ catering Makati

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