Raspberry and white chocolate bavarois (step-by-step and video)

Ingredients

Biscuit base:

• 7 oz biscuits (200 g; such as Petit Beurre)
• 1/3 cup butter (80 g)

White chocolate bavarois mousse:

• 3 egg yolks
• 1/4 cup sugar (40 g)
• 1 cup milk (20 cl)
• 2 gelatin sheets
• 6 oz white chocolate (170 g)
• 1 cup heavy cream (20 cl; 30% fat)

Raspberry mousse:

• 14 oz raspberries (400 g; fresh or frozen)
• 1/2 cup sugar (100 g)
• 4 gelatin sheets
• 1 2/3 cups heavy cream (40 cl; 30% fat)

To decorate:

• 13 oz raspberry jam (370 g)
• 24 fresh raspberries
• (mint leaves)

Materials

• Springform pan or 28-cm entremets ring
• Electric mixer
• Parchment paper
• Saucepan
• Fine-mesh sieve

Preparation

• Crush the biscuits into fine powder (using a food processor, for example). Add the melted butter and mix well.
• Place a sheet of parchment paper in the bottom of your pan or ring. Pour in the biscuit mixture and spread it out into an even, compact layer. Refrigerate.
  
• For the white chocolate mousse:
  Soak the gelatin sheets in cold water.
  Mix the egg yolks with the sugar. Then add the milk and mix well.
• Place over low heat and stir constantly with a wooden spoon (this is a custard). Continue stirring until the custard thickens slightly; it should leave a trail when you run your finger over the back of the spoon. This may take some time (10–15 minutes).
  
• Remove the cream from the heat and add the well-drained soaked gelatin. Mix well, then add the white chocolate in pieces. Stir until fully incorporated, and let cool at room temperature for about 20 minutes.
• Whip the cold cream into whipped cream using an electric whisk. Add it to the white chocolate cream, mixing gently.
  
• Pour this mixture over the biscuit base in the mold. Refrigerate for a minimum of 3 hours.
• For the raspberry mousse:
  Soak the gelatin sheets in cold water. In a saucepan, place the raspberries (thawed if frozen) and the sugar, and mix. Cook over medium heat, stirring occasionally for about 5 minutes.
  
• Strain the contents of the saucepan to remove the seeds and pulp. Add the well-drained soaked gelatin to the still warm raspberry coulis and mix well.
• Whip the cold cream into whipped cream. Add the warm raspberry coulis. Stop whisking and gently fold with a spatula to combine the cream and coulis evenly.
  
• Pour the resulting mousse over the white chocolate mousse and smooth the top. Refrigerate for 3 hours.
• For the decoration:
  Heat the jam in the microwave for 1 minute. Strain the jam to remove the skins and seeds.
  
• Pour the jam over the raspberry mousse and rotate the pan to distribute it evenly. If there are any uneven spots, you can cover them with the decorations. Refrigerate for 45 minutes.
• Arrange fresh raspberries around the edge of the cake.
  
• You can also place mint leaves between the raspberries for a fresh look.
• And there you have it, your raspberry and white chocolate mousse cake is ready!
  

Observations

Raspberries: You can replace them with strawberries or other fruit.
Base: Classic bavarois cakes have a sponge cake base, which you can make instead if you prefer.
Gelatin sheets: Each of our sheets weighs 2 g (you can find the weight on the packet). This information may be useful if you want to use powdered gelatin. Simply calculate the weight based on the number of sheets, then use the equivalent amount of powdered gelatin in the recipe.

Questions

Photos of members who cooked this recipe