Raspberry white chocolate bavarois (steps and video)

Ingredients

Biscuit base:

• 7 oz biscuits (200 gr)
• 1/3 cup butter (80 gr)

White chocolate mousse:

• 3 egg yolks
• 1/4 cup sugar (40 gr)
• 1 cup milk (20 cl)
• 2 gelatin sheets
• 6 oz white chocolate (170 gr)
• 1 cup cream (20 cl)

Raspberry mousse:

• 1 lb raspberries (400 gr)
• 1/2 cup sugar (100 gr)
• 4 gelatin sheets
• 1.5 cups cream (40 cl)

To decorate:

• 13 oz raspberry jam (370 gr)
• 24 raspberries
• mint

Materials

• Springform pan (28 cm diameter)
• Electric mixer
• Baking paper
• Pan

Preparation

• Crush the biscuits into fine powder (using a food processor, for example). Add the melted butter and mix well.
• Place a sheet of baking paper in the bottom of your springform pan. Pour in the biscuit mixture and spread it out to create an even and 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 mixing until the cream thickens slightly (your finger should leave a trace on 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 mold to evenly distribute the preparation. If there are any irregularities, you can cover them with decoration. 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

You can use strawberries instead of raspberries.
You can make a genoise instead of using biscuits for the cake base.

Questions

Photos of members who cooked this recipe

Comments