Bavarese with white chocolate
4 servings
50 minutes
Bavarese with white chocolate is an elegant dessert of Italian cuisine that captivates with its tenderness and lightness. Its roots trace back to French culinary tradition, but it gained special popularity in Italy. The creamy texture, rich flavor of white chocolate, and light creamy notes make it a true delight for gourmets. Gelatin gives the dessert a stable yet soft consistency, while vanilla adds a subtle aromatic depth. Bavarese pairs wonderfully with berry sauces or fresh fruits, highlighting their natural sweetness. It is served chilled, allowing all flavors to harmoniously unfold on the palate. This dessert perfectly concludes a refined dinner, creating an atmosphere of sophistication and gastronomic pleasure.
1
Soak the gelatin in cold water.
- Gelatin: 8 g
2
Add a little vanillin to the milk and bring to a boil over low heat, then turn off and let cool slightly.
- Milk: 300 ml
- Vanillin: to taste
3
Whisk the yolks with sugar until light yellow foam forms. Gradually pour in the hot milk while constantly stirring.
- Egg yolk: 3 pieces
- Sugar: 50 g
4
Place this mixture in a water bath over low heat and cook, stirring, until slightly thickened.
- Milk: 300 ml
5
Turn off the heat, add gelatin, and stir until fully dissolved.
- Gelatin: 8 g
6
Chop the white chocolate and melt it in the microwave. Add it to the egg-gelatin mixture. Cool down.
- White chocolate: 100 g
7
Whip the cream and gradually fold it into the chocolate mixture, gently mixing from bottom to top. The mixture should remain airy.
- Cream 33%: 300 ml
8
Pour the mixture into molds and refrigerate for a few hours until set.