Triple treat bavarois

These mousse-like layers have a light, delectable texture and are full of creamy flavours.
1H 40M



1.Grease a 12 x 22cm loaf dish and line with strips of baking paper large enough to cover base and extend over sides of dish. Combine sugar and egg yolks in a heat-resistant bowl.
2.Place bowl over a pan of simmering water (do not allow water to touch base of bowl) and beat with a wire whisk until mixture is pale and thick.
3.Beat in warmed milk and continue whisking over simmering water until custard is slightly thickened. Remove bowl from heat, divide hot custard evenly into 3 bowls.
4.Add 50g chopped dark chocolate to one portion, 50g chopped milk chocolate to another portion and 50g chopped white chocolate to the remaining portion, whisking gently until chocolate melts and each portion is smooth in consistency.
5.Sprinkle gelatine over ¼ cup cold water in a heat-resistant bowl, stand bowl in a pan of simmering water until gelatine is dissolved (or microwave on HIGH for 30 seconds). Whisk 1 tablespoon of dissolved gelatine mixture into each portion of chocolate custard until well combined.
6.Beat cream until soft peaks form. Beat egg whites in a separate bowl until soft peaks form. Divide whipped cream and beaten egg whites evenly between each custard portion and fold in.
7.Pour white chocolate mixture into prepared loaf dish and refrigerate for 30 minutes or until just beginning to set.
8.Pour milk chocolate mixture over white chocolate layer and return to refrigerator for a further 30 minutes, then pour in dark chocolate mixture.
9.Refrigerate for several hours or overnight until set. Turn bavarois onto serving plate, remove paper lining.
10.Decorate with grated white chocolate, if you like.

You can make a plain chocolate bavarois by using 150g dark chocolate instead the dark, milk and white combination if preferred. In this instance, there is no need to divide the mixture into portions.


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