Description
Silky smooth chocolate raspberry bavarois brings French patisserie magic to dessert lovers. Delicate layers of rich chocolate and tart raspberry create an elegant finale that delights sophisticated palates.
Ingredients
Scale
Main Ingredients:
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 4 ounces dark chocolate (70% cocoa), finely chopped
- 3 large egg yolks
- 1.5 cups fresh raspberries (or frozen, thawed)
Sweeteners and Flavor Enhancers:
- 0.33 cups granulated sugar
- 0.25 cups sugar
- 1 teaspoon vanilla extract
Stabilizing and Liquid Ingredients:
- 1.5 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 tablespoon lemon juice
- 1 tablespoon water
Garnish Ingredients:
- 0.5 cups whipped cream
- Extra fresh raspberries
- Shaved dark chocolate
- Mint leaves (optional)
Instructions
- Craft the vibrant raspberry coulis by simmering fresh raspberries with sugar and lemon juice over medium heat for 5-7 minutes until the fruits break down completely.
- Strain the coulis through a fine mesh sieve to extract a smooth, seed-free liquid, then chill in the refrigerator until needed.
- Bloom gelatin by sprinkling it over cold water and allowing it to rest for 5 minutes, creating a soft, jelly-like consistency.
- Gently warm milk and heavy cream in a saucepan until it reaches a steaming point, avoiding boiling.
- Whisk egg yolks and sugar in a separate bowl until the mixture transforms into a pale, creamy texture.
- Gradually incorporate the warm milk into the egg mixture, whisking continuously to prevent curdling.
- Return the combined liquid to the saucepan and cook on low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat and fold in chopped chocolate until a smooth, glossy mixture forms.
- Integrate the bloomed gelatin, ensuring complete dissolution into the chocolate base.
- Introduce vanilla extract and allow the mixture to cool to room temperature.
- Fold whipped cream gently into the chocolate mixture, creating a light and airy texture.
- Pour a delicate layer of raspberry coulis into serving glasses.
- Carefully spoon the chocolate Bavarois over the coulis, creating an elegant layered effect.
- Refrigerate for 4-6 hours, or preferably overnight, until the dessert sets firmly.
- Garnish with fresh raspberries, delicate chocolate shavings, and a sprig of mint before serving chilled.
Notes
- Select ripe, fresh raspberries for maximum flavor intensity and natural sweetness in the coulis.
- Use high-quality dark chocolate with at least 70% cocoa content to enhance the rich, deep chocolate taste.
- Stabilize the gelatin by ensuring water is cold and allowing it to bloom completely before incorporating into the mixture.
- Be gentle when folding whipped cream to maintain the light, airy texture of the Bavarois without deflating the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 304
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 100 mg