Intense chocolate Bavarois (Created by Robrecht Wolters )
| Ingredients | Preparation |
|---|---|
| 400 ml | Heat to 45°C. |
| 6 gelatine sheets | Soak in cold water and squeeze well. Mix in and leave to cool. |
|
40g
of fine castor sugar
400 ml cream (35 or 40%) |
Beat together and mix in. Pour into individual recipients and leave to set in the refrigerator. |
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James Elthorpe (UK)
Great taste! Superquick fix! Best of both worlds.