August 17th has arrived, and also this year we’re presenting a variant of our cake 1708. In order to cross a new genre, for 2015 it won’t be a cake, but a pudding. Here the Bavarois 1708, with hazelnuts and raspberries, and decorated with a soft gianduja chocolate ganache :).

Many of you may already know, today would be our mother Eva’s birthday. For her celebration, we used to prepare her favourite cake; we wanted to keep on the tradition, that’s why every year we’re preparing various versions of the 1708 🙂 .

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If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

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Stampa

Bavarois 1708 - Hazelnut and raspberry bavarois with gianduja chocolate ganache

Cuisine Gluten free

Prep Time 50 minutes

Cook Time 10 minutes

Total Time 1 hour

Servings 8 people

Difficulty

Ingredients

For hazelnut bavarois

• 200 ml of milk
• 4 egg yolks
• 100 g of sugar
• 100 g of hazelnuts
• 15 g five sheets of gelatin
• 1/2 vanilla bean
• salt
• 150 ml of cream

For raspberry bavarois

• 150 gr of raspberry jam
• 1 sheet of gelatin
• 50 ml of cream

For gianduja chocolate ganache

• 100 g of gianduja chocolate
• 125 g of mascarpone cheese
• 20 g icing sugar

Instructions

For hazelnut bavarois

1. Toast the hazelnuts in a pan and mince them very finely in a food processor.
2. Soften the gelatin in cold water.
3. Heat up the milk with the vanilla. Beat eggs with sugar.
4. Unite now milk, egg mixture, hazelnuts and salt. Squeeze the gelatin and add it too. Put this cream on the stove and heat it up to 80° in a double boiler, stirring continuously.
5. Whip the cream and take 50 g of it. You'll need this for the next bavarois. Add the remaining cream to the hazelnut bavarois.

For raspberry bavarois

1. Soften the gelatin in cold water.
2. Sift the raspberry jam and place in a saucepan with half a glass of water. Squeeze the gelatin and add it to the jam.
3. Bring to a boil and cook a few minutes.
4. Let it cool a bit, then add the remaining whipped cream (50 g), and pour it on the bottom of a mould (or more than one if you decide to make single-dose bavarois). Let cool completely, then pour the hazelnut cream.

For gianduja chocolate ganache

1. Melt the chocolate in a double boiler.
2. Whisk the mascarpone cheese with the icing sugar and the chocolate once cooled a bit down.
3. Once all the parts have set, flip over the bavarois on a place and decorate the surface with you ganache, using a piping bag.