Posted by Nick Partridge

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.