Bavarese with White Chocolate and Mint Sauce
Category: Desserts
Servings: 5
Ingredients
| Ingredient | Amount |
|---|---|
| Gelatin sheets | 6g |
| Whole milk | 300g |
| Fresh liquid cream | 300g |
| White chocolate | 100g |
| Sugar | 50g |
| Egg yolks | 3 |
| Vanilla bean | 1 |
| Gelatin sheets | 5g |
| Fresh liquid cream (for mint sauce) | 100g |
| Mint syrup | 10g |
| Fresh mint leaves | 6 |
| Food coloring (optional) | 1g |
Instructions
For the Bavarese with White Chocolate:
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Prepare the White Chocolate: Begin by finely chopping the white chocolate and setting it aside. This will ensure it melts quickly and evenly later in the process.
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Mix the Egg Yolks and Sugar: In a mixing bowl, combine the sugar and egg yolks. Use a spatula to blend them well, ensuring the mixture becomes smooth and slightly pale.
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Infuse the Milk and Cream: In a saucepan, pour the whole milk and fresh cream together. Use a knife to split the vanilla bean lengthwise and scrape out the seeds. Add both the vanilla bean pod and seeds to the milk and cream mixture. Bring this to a gentle simmer, making sure it does not boil.
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Temper the Egg Yolks: Slowly add a small amount of the warm milk mixture to the egg yolks, stirring constantly to prevent the eggs from scrambling. This process, known as tempering, ensures the eggs mix smoothly with the hot liquid. Once the egg yolk mixture is warmed, gradually pour it back into the saucepan with the remaining milk and cream. Continue to stir with a whisk.
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Dissolve the Gelatin: Soak the gelatin sheets in cold water for about 10 minutes. Afterward, squeeze out the excess water and add the gelatin to the hot cream mixture. Stir continuously until the gelatin dissolves completely.
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Melt the White Chocolate: Pour the chopped white chocolate into the warm cream mixture. Stir until the chocolate is fully melted and the mixture is smooth and velvety.
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Strain the Cream Mixture: For a silky texture, strain the cream mixture through a fine mesh sieve to remove any remnants of the vanilla bean pod or any undissolved bits of gelatin.
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Set the Bavarese: Divide the mixture evenly into small molds, each about 5 cm in diameter and 7 cm in height. Let the Bavarese set in the refrigerator for at least 8 hours, or preferably overnight. This will allow the dessert to firm up and hold its shape when turned out.
For the Mint Sauce:
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Infuse the Mint: To create the mint sauce, begin by heating the fresh cream with the mint leaves. Bring the mixture to a gentle boil and then remove it from the heat. Allow the mint to steep in the cream for about an hour to fully extract its flavors.
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Add the Mint Syrup and Food Coloring: After the mint has infused the cream, stir in the mint syrup for added sweetness and a more concentrated flavor. If you desire a vibrant green color, add a small amount of food coloring at this stage.
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Strain the Sauce: Strain the mint sauce through a fine mesh sieve to remove the mint leaves. This will leave you with a smooth, minty cream sauce.
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Add Gelatin to the Sauce: Soak the remaining gelatin sheets in cold water for 10 minutes, then squeeze out the excess water. Stir the softened gelatin into the warm mint cream mixture and stir well until dissolved.
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Chill the Sauce: Once the mint sauce is prepared, cover it with plastic wrap and let it chill in the fridge. This will help the sauce to thicken slightly and develop a smooth consistency.
Serving the Bavarese:
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Release the Bavarese from the Molds: To easily release the Bavarese from the molds, briefly dip the bottom of the molds into warm water, being careful not to wet the top edges. This will loosen the Bavarese from the sides, allowing it to slide out smoothly.
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Plate the Dessert: Turn the molds upside down on a serving plate, carefully removing the Bavarese. It should have a smooth, creamy texture with a slight wobble.
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Serve with Mint Sauce: Pour the chilled mint sauce around the Bavarese, allowing its refreshing flavor to complement the rich white chocolate.
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Optional Garnish: If desired, garnish with a sprig of fresh mint or a few delicate mint leaves for an added touch of freshness and color.
Tips and Variations:
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For a Vegan Version: Substitute the dairy ingredients with plant-based alternatives such as coconut milk, almond milk, and coconut cream. Ensure you use a vegan gelatin substitute if necessary.
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Make Ahead: This dessert is perfect for preparing in advance. The Bavarese and mint sauce can both be made the day before and stored in the fridge. In fact, the flavors have time to meld and improve when made ahead of time.
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Flavor Variations: While white chocolate and mint is a classic combination, feel free to experiment with other flavors. You could try infusing the cream with lemon zest or lavender for a unique twist.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Protein | 4g |
| Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 30g |
| Sugars | 27g |
| Fiber | 1g |
| Sodium | 50mg |
Enjoy your delightful Bavarese with White Chocolate and Mint Sauce, a luxurious dessert that combines the richness of white chocolate with the refreshing zing of mint. Perfect for any special occasion or as a treat to impress your guests!
