White Chocolate Bavarian Cream with Mint Sauce

The White Chocolate Bavarian Cream with Mint Sauce is a refined and fresh dessert, perfect to conclude an elegant dinner. Here is the recipe for you.

Ingredients

• 250 ml of milk
• 200 ml of fresh cream
• 100 g of white chocolate
• 60 g of sugar
• 5 g of fish glue (gelatin)
• 1 vanilla pod

For the mint sauce:

• 100 ml of water
• 80 g of sugar
• A nice bunch of fresh mint leaves

Preparation

1. First of all, soak the fish glue in cold water for at least 10 minutes.
2. While waiting, heat the milk in a saucepan with the seeds from the vanilla pod. Do not let it boil, but almost bring it to boiling temperature.
3. Remove from heat and add the chopped white chocolate, stirring until completely melted.
4. Squeeze out the soaked fish glue and add it to the milk and white chocolate mixture, stirring until fully absorbed.
5. In another bowl, whip the cream with the sugar until you obtain a soft but firm consistency.
6. Gently fold the whipped cream into the white chocolate mixture, being careful not to deflate it.
7. Pour the obtained mixture into Bavarian molds and let cool in the refrigerator for at least 4-6 hours.

For the mint sauce:

1. Bring the water and sugar to a boil in a small saucepan, stirring until the sugar is completely dissolved.
2. Add the mint leaves and let infuse for at least 15 minutes.
3. Strain the sauce, removing the mint leaves, and let it cool.

Once the Bavarian cream has set, you can turn it out onto a plate and serve it with a drizzle of mint sauce.

Curiosity

The Bavarian cream, or bavarois, is a creamy dessert that originated in France. It is said to have been first created in Switzerland or Germany but was perfected by French pastry chefs. It’s an elegant dessert that lends itself to various interpretations, including the one with white chocolate and the refreshing mint sauce that balances the sweetness of the chocolate.