Chocolate and Cream Bavarois Cake

For this recipe, the following premade ingredients are needed:

• Génoise sponge cake
• Basic syrup
• Basic English cream
• Strawberry coulis

METHOD

• Place the gelatin strips in cold water and let sit.
• Beat the cream, separate it into two halves and keep in the freezer.
• Make an English cream and separate it into two halves.
• Add the hot black coating to half of the English cream and dissolve the gelatin .
• Allow the mixture to cool between 27 ºC and 33 ºC.
• Once at desired temperature, gently add half of the cream previosusly beaten, (folding and stirring in a figure of eight).
• When everything is mixed, put the mixture into molds, filling them to the middle and place them in the freezer so that gelatin sets and gives shape.
• Repeat the process with the other half of the English cream. The remaining cream will be used to finish filling the molds, that will go back into the freezer.
• Once set, take the bavaroise out from the freezer, and make a base from the génoise sponge cake with the shape of the bavaroise, and soak it.
• Turn the mold upside down to take it out.
• Put the bavaroise on a plate and decorate with strawberry coulis.