COOK: no cook recipe
AUTHOR: Matilde Vicenzi
300g Vicenzovo Ladyfingers
90g white chocolate
120g full fat milk
3g gelatin sheets
700g whipping cream
250g pomegranate juice
5g lemon juice
2,5g isinglass sheets
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.
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.
Chill the molds in the fridge for approximately 30 minutes.
Roughly chop the white chocolate. Bring the milk to a boil, pour it on top of the white chocolate chunks and stir.
Soften the gelatin sheets in cold water.
Whip the cream together with the sugar.
Quench the white chocolate and milk mix with some whipped cream and keep on stirring
Slowly start adding the remaining whipped cream to the mix, until it’s fully incorporated.
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.
Pour the white chocolate mousse in the bavaroise molds, leaving a 0.5cm gap so you can add in the pomegranate gelée.
Chill in the fridge for 3 hours or until fully set.
Soften the isinglass in cold water.
Bring the pomegranate juice and sugar to a boil.