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Technology Celebration Evening

HAYLEY’S WINNING FUTURE CHEF DESSERT

TRY YOUR HAND AT MAKING HAYLEY’S SHOW-STOPPING DISH

RICH AND INDULGENT DARK CHOCOLATE BAVAROIS, WITH CRUSHED RASPBERRY CREAM AND BROKEN PISTACHIO PIECES

Serves 4

  1. Place the chocolate and milk together in a bain marie over a low heat until the chocolate has melted.
  2. Add the egg yolks and whisk for 2 minutes on a low heat.
  3. Then, add the gelatine, stir gently and leave the mixture to stand for 5 minutes. Whip the cream whilst waiting and grease 4 moulds or ramekins, before lining them with cling film,
  4. Carefully pour the mixture through a fine sieve, before folding the cream into the mixture.
  5. Place the chocolate mixture into moulds and place in the fridge for 2 hours to set.
  6. Whilst the bavarois are setting, whip the remaining cream, crush the raspberries with a fork and fold the two together.
  7. In a clean bowl, smash the pistachios using the end of a rolling pin.
  8. The dish is now ready to be assembled – Carefully plate up the bavarois with the remaining raspberry on top.
  9. Using two table spoons, place a quenelle of raspberry cream onto the plate.
  10. Sprinkle the plate with crushed pistachios, before dusting with cocoa powder.

INGREDIENTS:

180ml semi-skimmed milk,

100g dark chocolate,

1 ½ egg yolks,

3g leaf gelatine,

90ml double cream,

(for the bavarois)

60g of raspberries,

100ml double cream,

(for the raspberry cream)

25g pistachios,

10g cocoa powder,

4 raspberries,

(to serve)