White Chocolate Bavarois Cake

For this recipe the following elaborations are needed:

• Génoise sponge cake.
• Basic syrup.
• Basic English cream.
• Orange coulis.

SETTING-UP

• Hydrate the gelatin in cold water and set aside.
• Beat the cream and keep it in the freezer.
• Prepare a basic English cream, add the hot white coating and the gelatin.
• Reduce the temperature of the mixture to 27-33 ºC.
• Once reached the required temperature, fold in the previously beaten cream using a rubber spatula.
• Once mixed, pour into molds and place in the freezer to set.
• Once set, remove the bavaroise from the freezer and put it on a génoise sponge cake and soak. Turn the mold over and take the bavaroise out.
• Place it on a plate with the orange coulis.