White choc bavarois
How to make white choc bavarois
- 7ml gelatine (with 20ml water)
- 250ml milk
- 2 egg yolks
- 30g castor sugar
- 50g white chocolate, melted
- 40ml cream
- 30g chocolate ganache
Put the gelatine in a small bowl with water. Meanwhile, in a saucepan on the stove, heat the milk until it simmers.
Beat the yolks and castor sugar together until light in colour before very slowly adding the milk to the egg mixture.
Return to the heat and stir until thickened. Remove from the heat and add the gelatine, while separately adding the white chocolate to the custard. Allow to cool.
Beat the cream to stiff peak stage and fold it into the cooled custard. Pour into ramekins and leave to set in the fridge.
To remove from the mould, cut around the edge with a knife, dip the mould into hot water for a few seconds to loosen the edges. Turn the mould over and tap on the side and the bavarois will be released. Shake from side to side if it doesn't come out.
Melt the chocolate ganache and drizzle over the dessert.
TIME: 30 minutes, plus setting