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
-
15 minDessertpecans, whipped cream, egg, sugar, macaroon,pecan-semifreddo with macaroons -
30 minDessertegg, fine sugar, whipped cream, vanilla sugar, cinnamon powder, pecans,semifreddo with pecans and cinnamon -
15 minSnackwhite caster sugar, mango, lime, cardamom powder, cinnamon powder,mango with lime -
5 minDessertchocolate custard, bananas, mixed flakes,chocolate pastry with banana
Nutrition
730Calories
Fat52% DV34g
Protein14% DV7g
Carbs31% DV94g
Loved it