The velvet texture of the white chocolate bavarois is complemented by a more home-style chocolate biscuit base. The sweetness of the dish is tempered by the addition of a chocolate lattice weave top adding snap and bitterness, rounded with the mint cream, a great companion to chocolate. The dessert is finished with the fresh cleansing bite of raspberries. Courtesy of Clubs Queensland. Download the recipe HERE.
400g Arnott’s choc ripple biscuit
100g Western Star unsalted butter
White chocolate and vanilla Bavarois
320g white sugar
24 egg yolks
12 gelatine sheets (gold) soaked in cold water
7g vanilla bean paste
900ml thickened cream
200g white choc buttons
900ml Anchor cooking cream
30g mint, stem and leaf
70g white sugar
250ml thickened cream
5ml green food colouring
Step 1 – Biscuit base
Add biscuit to robo coupe and blitz. Melt butter and add to robo coupe and blitz again. With a tablespoon add to acetate mould and pack down firmly with a bent tablespoon.
Step 2 – White chocolate and vanilla Bavarois
Bring cooking cream to the boil and remove from the heat. Whisk the egg yolks and sugar together until the mixture is thick and pale. Slowly add the cream to the egg. Pour mixture into a bowl and place over a pot of simmering water and whisk for 12-15 minutes or until the mixture is thick, making sure the eggs don’t scramble and the mixture reaches about 85°C degrees.
Squeeze excess water from the gelatine sheets and stir through the custard. Add chocolate and stir until melted. Pass through a fine strainer then allow to cool but not enough to set. Whip thickened cream to a soft peak and gently fold into the custard mix. Pour into mould. Melt chocolate and place in piping bag and pipe lattice effect onto Bavarois and chill overnight.
Step 3 – Mint cream
Add roughly chopped mint, water and sugar in a pot and reduce by a quarter on low heat and cool in the fridge for two hours. Strain the mint syrup. Pour thickened cream into a bowl with 60mls of strained, chilled mint syrup. Whip until soft peaks form, place 1cm piping nozzle on piping bag and fill with cream.
Place a pre-made logo template on plate and dust with icing sugar. Carefully remove the template. Remove Bavarois from the mould and place off-centre on the plate. Pipe three mounds of cream and place three raspberries to the edge of the cream. Garnish with one flower and a sprig of mint.