Chocolate bavarois, dark chocolate bark, pavlova, raspberry anglaise Recipe

Prepare Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until soft.

Melt Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth and let cool slightly.

Make Custard

In a saucepan, whisk together egg yolks, sugar, and vanilla extract. Add 100 ml of heavy cream and heat gently until thickened. Remove from heat and stir in the gelatin, then mix with the melted chocolate.

Whip Cream

In a separate bowl, whip the remaining heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.

Set Bavarois

Pour the mixture into molds and refrigerate for at least 4 hours until set.

Melt Chocolate

Melt the dark chocolate in a heatproof bowl over simmering water.

Add Toppings

Stir in the nuts and spread the melted chocolate onto a parchment-lined baking sheet.

Sprinkle Salt and Cool

Sprinkle with sea salt and let cool completely before breaking into pieces.

Preheat Oven

Preheat your oven to 120°C (250°F).

Whip Egg Whites

In a clean bowl, whip the egg whites until soft peaks form.

Add Sugar Slowly

Gradually add the sugar, continuing to whip until the mixture is glossy and stiff peaks form.

Add Vinegar and Cornstarch

Gently fold in vinegar and cornstarch.

Shape and Bake

Spread the meringue onto a parchment-lined baking sheet in a circular shape and bake for 1 hour. Turn off the oven and let it cool inside.

Prepare Raspberries

Blend the fresh raspberries until smooth and strain to remove seeds.

Make Custard

In a saucepan, combine heavy cream and half the sugar, bring to a simmer. In a bowl, whisk together egg yolks and the remaining sugar.

Combine Mixtures

Gradually add the hot cream to the egg yolks, whisking constantly. Return to the saucepan and cook gently until thickened.

Add Raspberry Puree

Remove from heat and stir in the raspberry puree. Let cool before serving.