White chocolate bavarois with cranberry sauce

Soak the gelatin in cold water. Melt the chocolate with 50 ml whipped cream au bain-marie or 1 minute in the microwave at 400 Watt.

Beat the rest of the cream with the sugar stiff. Heat the liqueur.

Squeeze the gelatine and dissolve it in the liqueur. Spoon the liqueur and the cooled melted chocolate through the custard. Fold the whipped cream through.

Rinse the molds with water and scoop the chocolate cream mixture in it. Let the desserts stiffen in the refrigerator for at least 2 hours.

Boil the cranberries with sugar and 125 ml water for 10 minutes. Puree the cranberries with the berry gin or crème de cassis and put the sauce in the fridge.

Deposit the bavarois on plates. Spoon the sauce around and garnish with fresh mint or Christmas chocolate.