White chocolate Bavarois is one of the most popular versions of this classic dessert, bringing an extra touch of sweetness and creaminess that both adults and children love! White Chocolate Bavarois Recipe This is one of the most traditional recipes in pâtisserie, and like many classics—such as the Piedmontese Bonet—it has been reinterpreted countless times, thanks to its simple ingredients and versatility.Our version pairs white chocolate with raspberry gelée, creating a stunning and refreshing pudding that requires only a few ingredients and about 30 minutes of preparation (plus resting time in the fridge for the perfect texture). Tip: For the best result, use Venchi extra-fine, creamy white chocolate, ideal for this type of dessert or simply served with fresh berries. Difficulty: Easy Prep Time: 30 minutes + 3 hours’ chilling time Ingredients for White Chocolate Bavarois 90 g Venchi white chocolate 12 cl whole milk 2 egg yolks 20 g sugar 30 g gelatine 7 cl fresh cream 1 vanilla pod Ingredients for Raspberry Gelée 150 g raspberries 1 tbsp sugar 4 g gelatine How to Prepare the White Chocolate Bavarois Whisk egg yolks and sugar until smooth. Heat the milk in a pan with chopped white chocolate and the split vanilla pod. Bring to the boil, remove the pod, and pour the hot liquid gradually into the egg mixture, whisking constantly. Return the mixture to a bain-marie and cook until thickened. Remove from heat and stir in pre-soaked gelatine. Whip the cream and fold it gently into the mixture, one spoonful at a time. Pour into a mould (or prepare individual portions using silicone moulds) and refrigerate for at least 3 hours. How to Prepare the Raspberry Gelée Chop the raspberries and place in a pan with sugar and 2 tbsp water. Bring to the boil and blend until smooth. Strain to remove seeds, add pre-soaked, squeezed gelatine and mix well. Pour the gelée over the chilled Bavarois and refrigerate again to set. Prefer a lighter option? Skip the gelatine and add a squeeze of lemon juice to the raspberry purée for a fresh raspberry sauce instead—serve in a stylish jug for guests to help themselves! Delicious Variations Berry Bavarois Add blended berries directly into the cream base for a pale pink dessert with a refreshing taste. For extra indulgence, sprinkle grated white chocolate into the mould before pouring in the mixture. Pistachio and White Chocolate Bavarois For those who prefer less sweetness, this combination is a winner: the slight savouriness of pistachios balances the creamy white chocolate beautifully. Add a spoonful of pistachio paste to the mixture or choose Venchi white chocolate with hazelnuts, almonds and salted pistachios for a crunchy twist. Decorate with chopped pistachios for a refined finish.
