Two-tone Chocolate Bavarois with Fresh Strawberries
A perfect balance of berries, chocolate and cream
- 2 cups strawberries
- 2 tbsp icing sugar
- 4 egg yolks
- ¼ cup (55g) castor sugar
- 1 cup (250ml) milk
- 2 leaves of sheet gelatine
- 80g Whittaker’s White chocolate
- 80g Whittaker’s dark chocolate
- 1 cup (250ml) cream whipped cream
- grated dark chocolate, to serve
- Hull and slice your strawberries into about 3mm slices. Sprinkle the icing sugar over the strawberries, and gently mix until the strawberries start to bleed and are nicely coated in syrup. Set aside.
Beat the egg yolks with the sugar until light and creamy.
- Heat the milk gently in a small saucepan until nearly boiling. When little bubbles are rising in the milk, pour it into the egg yolk mixture, and quickly whisk to incorporate the milk evenly.
- Soften the gelatine in cold water.
- Pour the milk and egg mixture back into the pan and whisk continuously as you heat it gently, until it begins to thicken. Scrape the bottom and sides of the pan frequently. (The custard is thick enough when it coats the back of a spoon and when you run a finger across the spoon the gap made doesn’t close up again.)
- Remove the mixture from the heat and stir in the softened gelatine leaves. Pour half the mixture into a bowl. Add the white chocolate to one lot of the mixture, and the dark chocolate to the other. Stir each until the chocolate has melted and has mixed through the custard evenly.
- Force-cool the mixtures (by placing the bowls in a sink full of cold water with ice) until they are thick but not set (10 minutes or so)
- While these are cooling, whip the cream until soft peaks form. Gently fold half of the whipped cream into each cooled custard mixture.
- Pour half of the dark chocolate mixture into 4 tall glasses. Put the glasses into the freezer for 30 minutes or so, to firm up the custard. Put the bowls containing the white chocolate mixture and the remainder of the dark chocolate mixture in the fridge.
- Once the first layer has set, spoon 2 or 3 tablespoons of strawberries into each glass. Spoon in the thickened white chocolate mixture, and return the glasses to the freezer for a further 20 minutes.
- Spoon another 2 or 3 tablespoons of strawberries on top of the white layer, and top with the remainder of the dark chocolate mixture. Return the glasses to the freezer for a further 10 minutes.
- Top with any remaining strawberries and refrigerate until it is time to serve it (at least 2 hours).
Top each glass with a spoon of whipped cream and some grated dark chocolate.
For more about Whittaker's chocolate, go to their website.
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