{"id":5589,"date":"2020-04-27T09:20:42","date_gmt":"2020-04-27T09:20:42","guid":{"rendered":"https:\/\/web.velvetmedia.it\/vicenzi-usa\/?p=5589"},"modified":"2025-01-28T11:51:28","modified_gmt":"2025-01-28T11:51:28","slug":"single-serve-bavarois-with-pomegranate-and-white-chocolate","status":"publish","type":"post","link":"https:\/\/www.matildevicenzi.com\/ca\/2020\/04\/27\/single-serve-bavarois-with-pomegranate-and-white-chocolate\/","title":{"rendered":"Single-Serve Bavarois with Pomegranate and White Chocolate"},"content":{"rendered":"<section id=\"bt_bb_section6a039b0796749\" class=\"bt_bb_section bt_bb_layout_boxed_1200 bt_bb_vertical_align_top bt_bb_bottom_spacing_medium\"  data-bt-override-class=\"null\"><div class=\"bt_bb_port\"><div class=\"bt_bb_cell\"><div class=\"bt_bb_cell_inner\"><div class=\"bt_bb_row bt_bb_row_width_boxed_1200 bt_bb_row_width_boxed \"  data-bt-override-class=\"{}\"><div class=\"bt_bb_row_holder\" ><div  class=\"bt_bb_column col-xxl-12 col-xl-12 pl-0 pr-0 bt_bb_vertical_align_top bt_bb_align_left bt_bb_padding_normal\" style=\"; --column-width:12;\" data-width=\"12\" data-bt-override-class=\"{}\"><div class=\"bt_bb_column_content\"><div class=\"bt_bb_column_content_inner\"><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<p><span style=\"font-weight: 400;\">Level:<\/span> medium<\/p>\n<p><span style=\"font-weight: 400;\">Preparation:<\/span> 40 minutes<\/p>\n<p><span style=\"font-weight: 400;\">Cooking:<\/span> \\<\/p>\n<p><span style=\"font-weight: 400;\">Servings:<\/span> 4<\/p>\n<p><span style=\"font-weight: 400;\">Author:<\/span> Matilde Vicenzi<\/p>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Ingredients<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ul>\n<li>12oz <a class=\"link-ing\" href=\"https:\/\/www.amazon.com\/Ladyfingers-Matilde-Vicenzi-Cookies-7-05-All-Natural\/dp\/B08LDJ2THC?ref_=ast_sto_dp&amp;th=1&amp;psc=1\" target=\"_blank\" rel=\"noopener\">Vicenzovo ladyfingers<\/a><\/li>\n<li>\u00bd cup sugar<\/li>\n<li>\u00bd cup water<\/li>\n<li>Maraschino liqueur<\/li>\n<li>3,2 oz white chocolate<\/li>\n<li>1\/2cup full fat milk<\/li>\n<li>2 tbsp sugar<\/li>\n<li>1 oz gelatin sheets<\/li>\n<li>3 cups whipping cream<\/li>\n<li>1 &amp; 1\/4 cup pomegranate juice<\/li>\n<li>3 tbsp sugar<\/li>\n<li>1 tbsp lemon juice<\/li>\n<li>1 oz isinglass sheets<\/li>\n<\/ul>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Preparation<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ol>\n<li class=\"p1\"><span class=\"s1\">Bring water and sugar to a boil in order to obtain a syrup. Let cool. Add the Maraschino liqueur to the syrup to your taste.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Dip my Vicenzovo ladyfingers in the syrup so that they are moist, but not overly wet, and lay them on the bottom of the bavaroise molds until they are fully covered.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Chill the molds in the fridge for approximately 30 minutes.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Roughly chop the white chocolate. Bring the milk to a boil, pour it on top of the white chocolate chunks and stir.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Soften the gelatin sheets in cold water.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Whip the cream together with the sugar.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Quench the white chocolate and milk mix with some whipped cream and keep on stirring.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Slowly start adding the remaining whipped cream to the mix, until it\u2019s fully incorporated.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Warm up a couple of spoonfuls of the white chocolate mousse in the microwave so you can mix in the gelatin, then slowly add this to the chilled chocolate mousse.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Pour the white chocolate mousse in the bavaroise molds, leaving a <\/span><span class=\"s3\">0.2 in<\/span><span class=\"s2\"> gap so you can add in the pomegranate gel\u00e9e.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Chill in the fridge for 3 hours or until fully set.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Soften the isinglass in cold water.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Bring the pomegranate juice and sugar to a boil.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Squeeze the isinglass and dissolve it in the pomegranate juice. Let chill, but don\u2019t let it harden. Mix in the lemon juice.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Make sure the gel\u00e9e is cold, but hasn\u2019t hardened, and slowly pour it over your bavaroise with a pitcher.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Deseed a pomegranate and sprinkle a few seeds on top of the gel\u00e9e.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Chill in the fridge for two more hours or until the gel\u00e9e is set.<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Remove your gorgeous bavaroise from the mold and serve cold.<\/span><\/li>\n<\/ol>\n<p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><!-- cell_inner --><\/div><!-- cell --><\/div><!-- port --><\/section>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tFrameworks to provide a robust synopsis for high level overviews. Iterative approaches to corporate strategy foster collaborative thinking to further the overall value proposition dynamically.\t\t<\/p>\n","protected":false},"author":1,"featured_media":5590,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59,55,56],"tags":[],"class_list":["post-5589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-recipes","category-recipes","category-summer-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Single-Serve Bavarois with Pomegranate and White Chocolate - Vicenzi Canada<\/title>\n<meta name=\"description\" content=\"A light and tasty dessert to add a perfect finish touch to your most elegant dinners. 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