Chocolate and Cream Bavarois Cake

100 min
Type of dish: Pastries, Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pasteurised egg yolk 0.048 kg
Sugar 0.08 kg
Creamed corn 0.008 kg
Fish tails 8.5 g
Black coating 0.02 kg
Elaboration

For this recipe, the following premade ingredients are needed:

METHOD

  • Place the gelatin strips in cold water and let sit.
  • Beat the cream, separate it into two halves and keep in the freezer.
  • Make an English cream and separate it into two halves.
  • Add the hot black coating to half of the English cream and dissolve the gelatin .
  • Allow the mixture to cool between 27 ºC and 33 ºC.
  • Once at desired temperature, gently add half of the cream previosusly beaten, (folding and stirring in a figure of eight).
  • When everything is mixed, put the mixture into molds, filling them to the middle and place them in the freezer so that gelatin sets and gives shape.
  • Repeat the process with the other half of the English cream. The remaining cream will be used to finish filling the molds, that will go back into the freezer.
  • Once set, take the bavaroise out from the freezer, and make a base from the génoise sponge cake with the shape of the bavaroise, and soak it.
  • Turn the mold upside down to take it out.
  • Put the bavaroise on a plate and decorate with strawberry coulis.

 

Nutritional information (1 portion)
Fiber 1.64 g
Saturates 10.92 g
Monounsaturated fatty acids 6.28 g
Polyunsaturated fatty acids 1.24 g
Cholesterol 243.77 mg
Calcium 145.88 mg
Iron 3.26 mg
Zinc 1.34 mg
Vitamin A 210.77 ug
Vitamin C 1.44 g
Folic acid 30.67 ug
Salt (Sodium) 159.0 mg
Sugars 34.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.