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Cracker Barrel
White chocolate bavarois with cranberry sauce
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Ingredients
Directions
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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.
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Beat the rest of the cream with the sugar stiff. Heat the liqueur.
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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.
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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.
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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.
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Deposit the bavarois on plates. Spoon the sauce around and garnish with fresh mint or Christmas chocolate.
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Nutrition
730Calories
Fat52% DV34g
Protein14% DV7g
Carbs31% DV94g
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