White Chocolate Bavarois
Cuisine: French
Author: Epicurus.com Kitchens
  • 1 egg
  • 1 Tablespoon sugar
  • 1/4 litre of whipping cream
  • 2 sheets of gelatine, silver
  • 1 Tablespoon white rum
  • 150 grams white chocolate
  • 5 Tablespoons milk
  • raspberry coulis or sauce (optional)
  1. Break chocolate into pieces and put in a bowl and add the milk.
  2. Heat it 'au bain marie' and stir occasionally until chocolate has melted. Even better: put the non-metallic bowl in the microwave, heat for 2 times 2 minutes on low and stir well. Make sure the chocolate doesn't get too hot, because it will get lumpy (gritty) and useless.
  3. Let the melted chocolate cool down to room temperature, by putting its bowl in a larger bowl with cool water. The water should not be cold, or the chocolate will seize up and require re-melting.
  4. Put egg and sugar in a large bowl. Mix with an electric mixer until light and creamy (about 8 minutes). It should be a very pale yellow in color.
  5. Soak the gelatine leaves in lots of cold water for about 5 minutes or until soft.
  6. Heat two tablespoons of water in a bowl / small pan until cooking. Wring out the gelatin to remove excess water. Don't be afraid of it. You can wring it out like a towel. Add the gelatin to the hot water.
  7. Remove gelatin from heat and dissolve the wrung-out gelatine in it. Let it cool a little.
  8. Put the rum, the melted chocolate and the dissolved gelatine into the bowl with the egg mixture. Fold together carefully with a large spoon (or two).
  9. Put the mixture in the fridge and let it set just a little or until you finished the next task:
  10. Whip the cream until stiff.
  11. Carefully fold the cream into the rest of the pudding. Put it in small bowls or one large bowl. You may use a Bavarian mould or simple ramekins for individual portions.
  12. Serve with raspberry sauce.
'Au bain marie' means to place one bowl over boiling or heated water to create indirect cooking. The bowl contains the food to be cooked over relatively low, stable heat. Eggs are often cooked 'au bain marie' to prevent curdling or scrambling. Constant whisking in the bain marie will help introduce air to lighten any mixture cooked in it.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/white-chocolate-bavarois/43525/