how to make ultimate White chocolate & raspberry bavarois with coulis

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate & raspberry bavarois with coulis. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate & raspberry bavarois with coulis is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate & raspberry bavarois with coulis is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • Vegetable oil, to grease
  • 1 x 300g pkt frozen raspberries, thawed
  • 55g (1/4 cup) caster sugar
  • 180g extra-creamy premium white chocolate (Plaistowe brand), chopped
  • 185ml (3/4 cup) milk
  • 4 egg yolks
  • 60ml (1/4 cup) boiling water
  • 3 teaspoons powdered gelatine
  • 375ml (11/2 cups) thickened cream

Method

  • Step 1
    Brush a 9 x 19cm (base measurement) loaf pan with oil to lightly grease. Line the base with non-stick baking paper.
  • Step 2
    Place raspberries in the bowl of a food processor and process until smooth. Use a spoon to press puree through a sieve into a bowl. Discard seeds. Reserve 60ml (1/4 cup) of puree in a heatproof bowl.
  • Step 3
    To make the coulis, combine remaining puree and 1 tablespoon of the sugar in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge until required.
  • Step 4
    Divide chocolate between 2 medium heatproof bowls and set aside.
  • Step 5
    Heat milk in a medium saucepan over medium heat until simmering. Set aside.
  • Step 6
    Whisk egg yolks and remaining sugar together in a heatproof bowl. Gradually stir warm milk into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until the custard coats the back of the spoon.
  • Step 7
    Divide custard among the 3 heatproof bowls (1 containing raspberry puree and 2 containing chocolate). Stir until raspberry puree is combined and chocolate melts.
  • Step 8
    Place 1 tablespoon of boiling water in a jug and sprinkle over 1 teaspoon of gelatine. Stir with a fork until dissolved. Add to 1 bowl of chocolate mixture. Place 125ml (1/2 cup) cream in a bowl and use electric beaters to whisk until soft peaks form. Fold into chocolate mixture. Pour into lined pan and cover with plastic wrap. Place in the fridge for 20 minutes or until just set.
  • Step 9
    Repeat with raspberry mixture using half the remaining boiling water, gelatine and cream. Pour over chocolate layer. Cover with plastic wrap and place in the fridge for 20 minutes or until just set.
  • Step 10
    Repeat with the remaining chocolate mixture, water, gelatine and cream. Pour over raspberry mixture. Cover and place in the fridge for 3 hours or until set.
  • Step 11
    Turn bavarois onto a plate. Cut into slices and serve with reserved coulis.

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