Chocolate and berries are perfect with each other. My take on this combination with rich chocolate mint bavarois enclosed in a case of gele made with berries.
Recipe Tags
Veg
Medium
Dinner Party
European
Chilling
Dessert
Egg Free
Ingredients Serving: 5
For dehydrated stravberries
10 large strawberry
For Bavarois
100ml milk
2-3 mint leaves
1 large egg yolk
25g castor sugar
1 sheet gold-leaf gelatine
125g dark chocolate, roughly chopped
100ml double cream, whipped
For berry gele
300gm strawberry, frozen
150g raspberry, frozen
4-5 tbsp sugar
5 gelatine sheets
For chocolate soil
30g flour
30g cocoa powder
40g almond meal
30g butter, melted
60g sugar
1 Egg yolk
For raspberry curd
60g butter
40g caster sugar
1 egg
1 tsp corn starch
50g raspberry, frozen
For berry sauce
100g strawberry, frozen
50g raspberry, frozen
1-2 tbsp caster sugar
Instructions
For dehydrated berries. Heaheat the oven at 75-80C. Line the baking tray with baking paper. Place the thinly sliced strawberry slices on the prepared tray. Dehydrate it in the oven until crisp (1-1.5 hour)
For bavarois. Place gelatin in cold water and let it bloom for 5-7 minutes. Place the egg yolks and sugar in a bowl. Using a whisk beat until pale. Set aside.
Place the milk in a pot and heat it up on low-medium heat. Add in the mint leaves and slowly heat the milk, until it starts to simmer. Let the mint leaves infuse the milk for 5-10 minutes.
Pour it back into the remaining milk-cream mixture and place over low heat. Slowly add the infused milk mixture over the beaten eggs, adding one ladle at a time, while whisking it continuously.
Pour it back into the remaining milk-cream mixture and place over low heat. Stirring it constantly cook the mixture until it reaches 80C, and coats the back of the ladle.
Remove gelatin leaves from water and squeeze out to remove excess water. Stir in the gelatin and take the pot off the heat. Strain it through a sieve. Let it cool.
Once cooled (under 20C) use a rubber spatula to gently fold in the whipped, in two parts, until well combined. Pour the mixture in five (disposable glasses) molds and place it in the fridge to set (around 1 hour).
For berry gele. Place the berries with sugar in a small pan on medium heat. Add in 50-ml of water. Let it cook on low-medium heat for 5-10 minutes. Take it off the heat and let it cool down briefly.
Place the gelatin sheets in cold water and let it bloom for 5-7 minutes.
Using a hand blender blend the berry-sugar mixture. Strain it through a sieve. Mix in water and bring up the volume to 700 ml.
Remove gelatin leaves from water and squeeze out to remove excess water. Melt the gelatin with couple of tablespoons of hot water. Stir in the gelatin to the berry mixture.
Pour in small amount (20-25ml) of the berry mixture in five 100 ml capacity molds. Place the molds in the fridge to set (15-20 minutes) Keep aside the remaining berry mixture at room temperature.
For Chocolate Soil. Heat up the oven to 180C. Place all of the ingredients into a food processor and pulse until combined. Spread over a paper lined baking tray and bake for 20 minutes. Set aside to cool.
For raspberry curd. Place the butter, sugar corn flour and defrosted raspberry in a pot over low-medium heat. Whisk it well until butter melts and everything combined.
Remove the pan off the heat and whisk in the egg. Whisk it continuously and let it cook on low heat until the curd is thickened. Strain it through the sieve. Let it chill in fridge.
For berry sauce. Place the berries with sugar with 50 ml of water in a pot on medium heat. Let it cook for 5 minutes. Blend the mixture once cool. Strain the mixture. Keep it aside.
To assemble. Gently take out the chocolate bavarois out of the disposable molds and transfer it into the other mold on top of the gele.
Pour in the rest of the berry gele mixture, carefully enclosing the bavarois. Let it set in the fridge (30-45 minutes)
To serve, unmold the gele on center of the plate. Surround it with chocolate soil and pipe raspberry curd on it. Drizzle little bit of berry sauce. Place few fresh raspberries. Garnish with dehydrated strawberries and fresh mint.
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
For dehydrated berries. Heaheat the oven at 75-80C. Line the baking tray with baking paper. Place the thinly sliced strawberry slices on the prepared tray. Dehydrate it in the oven until crisp (1-1.5 hour)
For bavarois. Place gelatin in cold water and let it bloom for 5-7 minutes. Place the egg yolks and sugar in a bowl. Using a whisk beat until pale. Set aside.
Place the milk in a pot and heat it up on low-medium heat. Add in the mint leaves and slowly heat the milk, until it starts to simmer. Let the mint leaves infuse the milk for 5-10 minutes.
Pour it back into the remaining milk-cream mixture and place over low heat. Slowly add the infused milk mixture over the beaten eggs, adding one ladle at a time, while whisking it continuously.
Pour it back into the remaining milk-cream mixture and place over low heat. Stirring it constantly cook the mixture until it reaches 80C, and coats the back of the ladle.
Remove gelatin leaves from water and squeeze out to remove excess water. Stir in the gelatin and take the pot off the heat. Strain it through a sieve. Let it cool.
Once cooled (under 20C) use a rubber spatula to gently fold in the whipped, in two parts, until well combined. Pour the mixture in five (disposable glasses) molds and place it in the fridge to set (around 1 hour).
For berry gele. Place the berries with sugar in a small pan on medium heat. Add in 50-ml of water. Let it cook on low-medium heat for 5-10 minutes. Take it off the heat and let it cool down briefly.
Place the gelatin sheets in cold water and let it bloom for 5-7 minutes.
Using a hand blender blend the berry-sugar mixture. Strain it through a sieve. Mix in water and bring up the volume to 700 ml.
Remove gelatin leaves from water and squeeze out to remove excess water. Melt the gelatin with couple of tablespoons of hot water. Stir in the gelatin to the berry mixture.
Pour in small amount (20-25ml) of the berry mixture in five 100 ml capacity molds. Place the molds in the fridge to set (15-20 minutes) Keep aside the remaining berry mixture at room temperature.
For Chocolate Soil. Heat up the oven to 180C. Place all of the ingredients into a food processor and pulse until combined. Spread over a paper lined baking tray and bake for 20 minutes. Set aside to cool.
For raspberry curd. Place the butter, sugar corn flour and defrosted raspberry in a pot over low-medium heat. Whisk it well until butter melts and everything combined.
Remove the pan off the heat and whisk in the egg. Whisk it continuously and let it cook on low heat until the curd is thickened. Strain it through the sieve. Let it chill in fridge.
For berry sauce. Place the berries with sugar with 50 ml of water in a pot on medium heat. Let it cook for 5 minutes. Blend the mixture once cool. Strain the mixture. Keep it aside.
To assemble. Gently take out the chocolate bavarois out of the disposable molds and transfer it into the other mold on top of the gele.
Pour in the rest of the berry gele mixture, carefully enclosing the bavarois. Let it set in the fridge (30-45 minutes)
To serve, unmold the gele on center of the plate. Surround it with chocolate soil and pipe raspberry curd on it. Drizzle little bit of berry sauce. Place few fresh raspberries. Garnish with dehydrated strawberries and fresh mint.
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review