Dark Chocolate and Espresso Bavarois with Coffee Almond Milk Custard

 

For Bavarois(mousse)

 

100gm Dark Chocolate(good quality Couverture Chocolate around 60%)

1 Leaf of titanium gelatine

1 whole egg

2 egg yolks

300ml of cream

30gm Punish Nutrition Espresso WPI

 

 

Melt Chocolate in bowl over pot of water. 

Soften Gelatine in cold water.

Whip cream to stiff peaks and set aside in fridge.

Whip Eggs together until they triple in volume and become thick and fluffily.

When chocolate is melted remove from heat and fold into the egg. 

Quickly fold gelatine into chocolate and egg mix and stir quickly to combine

Once mix starts to look almost elastic fold whipped cream in. 

Pour into moulds and set in fridge for two hours.

 

For Custard

 

3 egg yolks

30g Dextrose

5gm L-Glutamine

15gm Punish Nutrition Espresso WPI

300ml Unsweetened Almond Milk

 

In a small pot combine Punish Nutrition Espresso WPI and Almond Milk, place on moderate heat and bring up to 80 Degrees!( if you don't have a thermometer the best way to check is dip your finger in, if you can put it in and the heat is just bare able you are pretty close) DO NOT BOIL MILK!!!

In a bowl whisk together yolks, L-Glutamine and Dextrose until mix becomes pale.

Once milk is at temperature slowly stir some of the milk mix into the egg(about one third).

Once egg mix is tempered pour the egg mix back into the pot and return to a low to moderate heat and stir constantly with a wooden spoon until thick.

 

Recipe for bavarois will make two. Double or triple recipe for 4 or 6.