Bavarois Framboise, Croustillant Chocolat Blanc
A delightful dessert balancing sweet and tangy raspberry with rich white chocolate and a crunchy texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 480 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 150g raspberries for the mousse layer
- 100g icing sugar
- 50g almond flour
- 100g butter (melted)
- 100g white chocolate (melted)
- Crushed cookies or nuts for added crunch
- 300ml cream (whipped)
- 3 eggs
- 1 gelatine sheet (soaked)
- 1 dash of vanilla extract
- Additional raspberry puree to top the mousse
- Sugar to enhance sweetness
Instructions
- Prepare the Financier Base by combining almond flour, icing sugar, and melted butter. Pour into a baking dish and bake at 180°C (350°F) for 15–20 minutes. Allow to cool.
- Make the Chocolate Crumble by melting white chocolate and mixing it with crushed cookies or nuts. Spread onto a baking sheet to cool and harden.
- Prepare the Raspberry Mousse by pureeing raspberries and heating a portion with sugar until dissolved. Add soaked gelatine and cool before folding in whipped cream.
- Assemble the layers in a cake ring: layer the financier base, chocolate crumble, and raspberry mousse. Chill for at least 4 hours.
- Add the glaze by combining raspberry puree with sugar, heating briefly, cooling, and then spreading it over the mousse. Chill again for 1 hour before serving.
Notes
Ensure the cream is very cold when whipping for best volume. Soak gelatine properly to avoid lumps.