Level: medium Preparation: 40 minutes Cooking: \ Servings: 4 Author: Matilde Vicenzi Ingredients 12oz Vicenzovo ladyfingers ½ cup sugar ½ cup water Maraschino liqueur 3,2 oz white chocolate 1/2cup full fat milk 2 tbsp sugar 1 oz gelatin sheets 3 cups whipping cream 1 & 1/4 cup pomegranate juice 3 tbsp sugar 1 tbsp lemon juice 1 oz isinglass sheets Preparation 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 0.2 in 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. Squeeze the isinglass and dissolve it in the pomegranate juice. Let chill, but don’t let it harden. Mix in the lemon juice. Make sure the gelée is cold, but hasn’t hardened, and slowly pour it over your bavaroise with a pitcher. Deseed a pomegranate and sprinkle a few seeds on top of the gelée. Chill in the fridge for two more hours or until the gelée is set. Remove your gorgeous bavaroise from the mold and serve cold.