Chocolate Bavarois Cake

Allergens:

Ingredients for 5 portions Calculate portions

English chocolate cream 0.325 l

Fish tails 9.0 g

Cream 0.125 l

Génoise sponge cake 0.15 ud

Basic syrup 0.013 l

Strawberry coulis 0.05 l

Sterilised milk 0.325 l

Sugar 0.065 kg

Creamed corn 0.003 kg

Pasteurised egg yolk 0.039 kg

Dark chocolate coating 0.024 kg

Eggs 1.2 ud

Sugar 0.036 kg

Plain flour 0.036 kg

Sugar 0.006 kg

Water 0.006 l

Confruti strawberry 0.038 kg

Water 0.013 l

Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

Hydrate the gelatine in cold water and set aside.
Beat the cream and keep it in the freezer.
Prepare a basic English cream, add the hot black coating, and melt the gelatine. Reduce the temperature to 27-33º C.
Once it has reached the required temperature, fold in the cream previously beaten using a spatula.
Once everything is mixed, pour the mixture into moulds and place them in the freezer to set.
Once set, take the bavaroise out from the freezer and place on a génoise sponge cake and soak. Turn the mould over and remove the bavaroise.
Place on a plate with the strawberry coulis.

Nutritional information (1 portion)

Energy

330.79

kcal

Carbohydrates

37.1

g

Proteins

8.01

g

Lipids

16.35