Bavarese and white chocolate dessert...
After the Bavarese with Strawberries, I decided to try...
Bavarese with white chocolate
The most delicately refreshing dessert with a creamy flavor, vanilla flavor, and notes of white chocolate... a_roll ...m-m-m real temptation to taste... a_vkusno
white chocolate 100g
milk 300 ml
30 ml cream 300 ml
egg yolks 3 pcs
sugar (less for your taste as the chocolate is already sweet) 50g
vanilla, vanillin or vanilla sugar
I used 6 grams of gelatin from one company, but the second time I made it with different gelatin, I had to use more).
If you use vanilla sugar, you need to reduce the amount of regular sugar in the recipe.
Soak the gelatin in cold water (see instructions for gelatin). Chop the white chocolate into small pieces with a knife.
Add a little vanillin to the milk and bring to a boil over a low heat, then turn off.
Whisk the yolks with the sugar until light yellow foam.
Pour a thin stream of hot milk into the yolks, stirring constantly.
This mixture is placed on a water bath over a low heat and cook, stirring, until slightly thickened.
Turn off the heat, add the gelatin, stir until dissolved. Then add chopped chocolate and stir until dissolved. Cool it down.
Whip the cream to soft peaks and add in small portions to the chocolate mixture, stirring gently from bottom to top. The mixture should remain fluffy.
Pour it into molds (or, if desired, into small portioned molds) and leave in the refrigerator for a few hours until solidified.
When serving, you can take it out of the mold by dipping it in hot water for a few seconds (not long, otherwise the dessert will quickly start to melt) and invert it onto a plate.
Or you can not take it out, serve directly in the molds with any berries or pieces of fruit.