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White chocolate & raspberry bavarois with coulis
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • Vegetable oil, to grease
  • 1 x 300g pkt frozen raspberries, thawed
  • 180g extra-creamy premium white chocolate (Plaistowe brand), chopped
  • 185ml (3/4 cup) milk
  • 4 egg yolks
  • 60ml (1/4 cup) boiling water
  • 9.00 gm powdered gelatine
  • 375ml (1 1/2 cups) thickened cream
Instructions:
  • Lightly grease a 9 x 19cm loaf pan with oil and line the base with non-stick baking paper.
  • Purée raspberries in a food processor until smooth. Strain the puree through a sieve into a bowl to remove seeds. Set aside 60ml (1/4 cup) of the puree in a heatproof bowl.
  • Mix the leftover puree with 1 tablespoon of sugar in a glass or ceramic bowl. Cover with plastic wrap and refrigerate until needed.
  • Divide the chocolate evenly between 2 medium heatproof bowls and leave them aside.
  • Simmer milk in a saucepan over medium heat until it starts to bubble. Remove from heat.
  • In a heatproof bowl, combine egg yolks and sugar. Gradually whisk in warm milk. Transfer the mixture to a clean saucepan over low heat. Stir constantly with a wooden spoon for 5 minutes until the custard coats the back of the spoon.
  • Pour the custard into the 3 heatproof bowls - 1 with raspberry puree and 2 with chocolate. Gently mix until the raspberry puree blends in and the chocolate melts smoothly.
  • In a jug, pour 1 tablespoon of boiling water over 1 teaspoon of gelatine and stir until dissolved. Add this to the bowl of chocolate mixture. In a separate bowl, whip up 125ml (1/2 cup) cream with electric beaters until soft peaks form. Gently fold the whipped cream into the chocolate mixture. Pour the mixture into a lined pan, cover with plastic wrap, and chill in the fridge for 20 minutes until just set.
  • Prepare the raspberry mixture using half of the remaining boiling water, gelatine, and cream. Spread it over the chocolate layer. Cover the dish with plastic wrap and chill in the fridge for 20 minutes, or until it slightly firms up.
  • Repeat the process with the remaining chocolate mixture, water, gelatine, and cream. Pour this over the raspberry mixture. Cover and chill in the fridge for 3 hours or until firm.
  • Plate the bavarois elegantly, slice, and serve with the remaining coulis on the side.

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