Forest fruit bavarois with white chocolate

Melt the chocolate in the microwave in 2 minutes at 350 watts and stir every 30 seconds. to. Spread the melted chocolate thinly (about 2 mm) on the parchment paper with a spatula and leave to cool and harden in the refrigerator. Let the gelatin soak in cold water for 5 minutes. Puree the forest fruits in the food processor or with the hand blender.

Rub the puree over a bowl through a fine sieve with a ladle, so that the seeds remain behind. Mix the sugar with the fruit puree. Beat the whipped cream. Squeeze out the gelatin. Heat 3 tbsp water gently in a pan, remove from the heat and dissolve the gelatine. Stir the gelatin through the forest fruit puree. Mix the yogurt with the forest fruit puree and gently fold in the whipped cream. Pour the mixture into the dishes and leave to set in the refrigerator for at least 3 hours. Remove the baking paper from the chocolate and cut with a knife or break into uneven, pointed triangles.

Turn the bavarois on the plates. Put the chocolate in the bavarois and spread the berries over it. Sprinkle the plates and bavarois with icing sugar if necessary.