SINGLE-SERVE BAVAROIS WITH POMEGRANATE AND WHITE CHOCOLATE

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  3. SINGLE-SERVE BAVAROIS WITH POMEGRANATE AND WHITE CHOCOLATE

Single-serve Bavarois with pomegranate and white chocolate

Level: medium

Recipe Ingredients:

300g Vicenzovo ladyfingers

100g sugar

100g water

Maraschino liqueur

90g white chocolate

120g full fat milk

20g sugar

3g gelatin sheets

700g whipping cream

250g pomegranate juice

35g sugar

5g lemon juice

2,5g isinglass sheets

PREPARATION:

  1. Bring water and sugar to a boil in order to obtain a syrup. Let cool.
  2. Add the Maraschino liqueur to the syrup to your taste.
  3. 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.
  4. Chill the molds in the fridge for approximately 30 minutes.
  5. Roughly chop the white chocolate. Bring the milk to a boil, pour it on top of the white chocolate chunks and stir.
  6. Soften the gelatin sheets in cold water.
  7. Whip the cream together with the sugar.
  8. Quench the white chocolate and milk mix with some whipped cream and keep on stirring.
  9. Slowly start adding the remaining whipped cream to the mix, until it’s fully incorporated.
  10. 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.
  11. Pour the white chocolate mousse in the bavaroise molds, leaving a 0.5cm gap so you can add in the pomegranate gelée.
  12. Chill in the fridge for 3 hours or until fully set.
  13. Soften the isinglass in cold water.
  14. Bring the pomegranate juice and sugar to a boil.
  15. Squeeze the isinglass and dissolve it in the pomegranate juice. Let chill, but don’t let it harden. Mix in the lemon juice.
  16. Make sure the gelée is cold, but hasn’t hardened, and slowly pour it over your bavaroise with a pitcher.
  17. Deseed a pomegranate and and sprinkle a few seeds on top of the gelée.
  18. Chill in the fridge for two more hours or until the gelée is set.
  19. Remove your gorgeous bavaroise from the mold and serve cold.
PREP: 40M
COOK:
SERVING:
AUTHOR: Matilde Vicenzi

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