White Chocolate-Chartreuse Bavarian
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White Chocolate-Chartreuse Bavarian
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Adapted from Madeleine KammanI've given some tips on gelatin, liqueur, and a few other FAQs in the blog post.
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Ingredients
- 9 ounces (255g) white chocolate, coarsely chopped
- 2 teaspoons unflavored granulated gelatin
- 1 1/2 cups (375ml) whole milk (total)
- pinch of salt
- 6 large egg yolks
- 1 2/3 cups (410ml) heavy cream softly whipped
- 1/4 cup (60ml) green chartreuse or another liqueur (see suggestions in the post)
- 1/2 teaspoon vanilla extract
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Instructions
- Put the white chocolate chunks in a medium-large bowl and set a mesh strainer over the top. Have another bowl handy that's larger than the bowl with the white chocolate in it (so it'll fit inside) and fill it about a third full with ice and some water. Set both aside.
- Pour 1/4 cup (65ml) of the cold milk into a small bowl and sprinkle the gelatin over the top. Let it sit for 5 minutes, for the gelatin to soften and bloom.
- Warm the remaining 1 1/4 cup (310ml) milk and salt in a medium saucepan over medium heat. Whisk the egg yolks together in a medium bowl. When the milk is hot, gradually pour it into the yolks, whisking constantly so the yolks don't scramble.
- Scrape the mixture back into the saucepan. Stir the mixture over medium heat with a silicone spatula until it thickens and the custard just barely starts cooking on the bottom of the pot and begins to thicken. Heads up! It'll happen relatively quickly and may take barely a minute, so keep a very close eye on it...and go by what you see and feel, rather than strict timing.
- Immediately pour the hot custard through the strainer over the white chocolate. Stir a few times, then scrape the blob of softened gelatin into the warm custard. Stir with a spatula to melt the chocolate and incorporate the gelatin. When the chocolate is completely melted, set the bowl in the larger bowl of ice water and stir to cool it down.
- Continue to stir gently over the ice bath until the mixture thickens and holds its shape when you lift the spatula. You want to chill it until you lift some of the custard with a spatula and let it fall back on top, and it doesn't sink down too quickly, similar in thickness to pancake batter. It should thicken in about 5 minutes but may take more of less time.
- Remove the bowl from the ice water, wipe the bottom of the bowl dry with a kitchen towel, and fold in the whipped cream, Chartreuse, and vanilla. Either transfer the mixture to a decorative serving bowl or divide into individual serving containers, such as ramekins, glasses, or custard cups. Chill thoroughly, at least 8 hours, before serving.
Notes
- Serving: Serve cold with chocolate shaving on top, or fresh berries, or a compote of cherries. It's also good with poached pears or roasted figs.
- Storage: The bavarian will keep for up to 4-5 days in the refrigerator.
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