Description
Silky chocolate raspberry bavarois showcases French pastry elegance with rich chocolate and tangy raspberry notes. Delicate layers of creamy mousse and bright fruit create an exquisite dessert that delights you with each luxurious spoonful.
Ingredients
Scale
- 4 oz dark chocolate (70% cocoa), finely chopped
- 3 large egg yolks
- 1.5 cups whole milk (360 ml)
- 0.5 cups heavy cream (120 ml)
- 1.5 cups fresh raspberries (or frozen, thawed)
- 0.33 cups granulated sugar (80 ml)
- 0.25 cups sugar (60 ml)
- 1 tsp vanilla extract
- 1.5 tsp powdered gelatin
- 2 tbsps cold water
- 1 tbsp lemon juice
- 1 tbsp water
- 0.5 cups whipped cream (120 ml)
- extra fresh raspberries
- shaved dark chocolate
- mint leaves (optional)
Instructions
- Raspberry Coulis Preparation: Simmer raspberries with sugar and lemon juice over medium heat for 5-7 minutes until fruits completely dissolve, then strain through a fine mesh sieve to create a smooth, seed-free liquid. Chill in refrigerator.
- Gelatin Activation: Sprinkle gelatin over cold water, allowing it to bloom and develop a soft, jelly-like consistency while preparing other components.
- Custard Base Creation: Warm milk and cream in a saucepan until steaming. Simultaneously, whisk egg yolks and sugar until pale and creamy. Gradually introduce warm dairy into egg mixture, whisking continuously to prevent curdling.
- Chocolate Integration: Return combined liquid to saucepan, cooking on low heat until mixture thickens. Remove from heat, fold in chopped chocolate until achieving a smooth, glossy texture. Incorporate bloomed gelatin and vanilla extract, allowing mixture to cool to room temperature.
- Bavarois Composition: Gently fold whipped cream into chocolate base, creating a light, airy consistency. Pour a delicate raspberry coulis layer into serving glasses, then carefully spoon chocolate Bavarois on top to create an elegant layered dessert.
- Chilling and Presentation: Refrigerate for 4-6 hours or overnight until firmly set. Before serving, garnish with fresh raspberries, chocolate shavings, and a mint sprig, presenting a visually stunning and delectable dessert.
Notes
- Prevent Curdling: Temper egg yolks slowly by gradually adding warm milk while whisking constantly to avoid scrambling and maintain a smooth custard base.
- Gelatin Precision: Bloom gelatin completely in cold water and ensure full dissolution into warm mixture for perfect setting without lumps or gelatin streaks.
- Texture Mastery: Fold whipped cream gently using a figure-eight motion to maintain airiness and prevent deflating the delicate chocolate Bavarois structure.
- Cooling Strategy: Allow chocolate mixture to reach room temperature before incorporating whipped cream to prevent melting and maintain optimal mousse-like consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 214
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 86 mg