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 .
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.
Bavarois 1708 - Hazelnut and raspberry bavarois with gianduja chocolate ganache
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 8 people
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
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Toast the hazelnuts in a pan and mince them very finely in a food processor.
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Soften the gelatin in cold water.
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Heat up the milk with the vanilla. Beat eggs with sugar.
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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.
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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
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Soften the gelatin in cold water.
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Sift the raspberry jam and place in a saucepan with half a glass of water. Squeeze the gelatin and add it to the jam.
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Bring to a boil and cook a few minutes.
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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
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Melt the chocolate in a double boiler.
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Whisk the mascarpone cheese with the icing sugar and the chocolate once cooled a bit down.
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Once all the parts have set, flip over the bavarois on a place and decorate the surface with you ganache, using a piping bag.