Filter
Reset
Sort ByRelevance
Cracker Barrel
White chocolate bavarois with cranberry sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
50 minDessertraisins, Apple juice, apples, White bread, soft cream butter, ginger jam, Eggs, milk, vanilla cheese, sugar,bread and butter pudding with apple -
20 minSnackbutter, white caster sugar, vanilla sugar, egg, lemon, self-raising flour, buttermilk, powdered sugar, lemon juice,peasant cake with lemon glaze -
95 minDessertwalnuts, courgettes, Eggs, cane sugar, vanilla sugar, mild olive oil, flour, baking powder, biscuits,sweet zucchini pie -
40 minSnacksugar, milk, dried yeast, beet juice, butter, flour, flour, cocoa powder, egg, sunflower oil, powdered sugar,red velvet donuts
Nutrition
730Calories
Fat52% DV34g
Protein14% DV7g
Carbs31% DV94g
Loved it