Chocolate bavarois with hazelnut and orange cream

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

chocolate meringue strips: 5 egg whites 500 g sugar 50 g dutch cocoa bavarois: 1 litre milk 16 egg yolks 500 g castor sugar 100 g dark chocolate, melted over hot water 25 g cocoa 2 tablespoons gelatine dissolved in a little warm water 1 litre thickened cream, whipped hazelnut and orange cream: 12 eggs, beaten 250 g soft unsalted butter 200 g sugar grated rind of 2 oranges 200 ml orange juice 50 ml Amaretto liqueur 4 tablespoons Italian hazelnut paste or nutella 300 ml cream

To make chocolate meringue strips: beat egg whites until they hold stiff peaks. Gradually add ½ the sugar, and continue beating until mixture holds stiff peaks. Add remaining sugar about ⅓ at a time and beat until you have a good shiny meringue. Sift in cocoa and beat a few seconds to mix well. Butter biscuit trays, line with greaseproof paper and butter lightly. Pipe meringue on trays in long strips with a pastry bag fitted with a 1 cm plain nozzle. Cook on lower shelves of a pre-heated 75'C oven for 1½ hours and test to see if meringues are crisp. Cool on trays.

To make bavarois: bring milk to the boil. Beat egg yolks and sugar until thick. Pour a little hot milk on to yolks and sugar, whisk and return to saucepan with remaining milk. Cook over low heat, stirring all the time, until custard coats back of spoon. Allow to cool to lukewarm. Whisk in chocolate, cocoa and dissolved gelatine. Chill in refrigerator, whisking from time to time until mixture just begins to thicken slightly. Beat cream until it holds soft peaks and fold into chocolate mixture.

To assemble bavarois: line bases of 3 well-oiled 28 x 10 cm loaf tins with foil. Place 1 layer of chocolate meringue strips lengthwise in tins. Spoon in layer of chocolate bavarois. Repeat twice and place any remaining meringue strips on top. Cover with plastic wrap and refrigerate overnight.

To make hazelnut and orange cream: place eggs, butter, sugar, orange rind and juice into a large pot over high heat. Whisk until thick - about 3 minutes. Place pot in cold water to arrest cooking and continue whisking. Add Amaretto and hazelnut paste and cream, and whisk in well. Continue whisking until sauce is quite cold. Cover and chill.

To unmould bavarois: hold tins in hot water for 15 seconds. Turn out bavarois on a flat surface to cut in slices.

To serve: pour hazelnut and orange cream on plate and carefully lay a slice of bavarois on top. Anders Ousbach. Bon-Appetit, Exec.Chef.

Magnus Johansson

From: Sherree Johansson Date: 09-24-94

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