Chocolate Bavarois With Deconstructed Pear Crumble
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Result: 4
For the bavarois
  • 200mls milk
  • 100g sugar - I used fructose
  • 4 eggs, separated
  • 80g dark chocolate, finely chopped – I used sugar free
  • 50mls Amarula
  • 20g gelatine powder
For the crumble
  • 25g cream crackers, finely chopped
  • 50g blanched almonds, finely chopped
  • 15mls icing sugar
  • 5mls egg whites
  • 2.5mls salt flakes
For the caramelized pears
  • 50g butter
  • 50g sugar - I used fructose
  • 4 pears, peeled, cored and quartered
For the bavarois
  1. Spray 4 dariole moulds with spray and cook
  2. Heat the milk in a sauce pan over a medium heat
  3. Whisk together the sugar and egg yolks until at a ribbon stage
  4. Slowly pour the milk over the eggs, whisking continuously
  5. Return the mix to the sauce pan and whisk on the heat for 5 minutes
  6. Remove from the heat and pass through a sieve
  7. Whisk the chocolate in and once melted whisk in the Amarula
  8. Leave to cool while you whisk the egg whites to stiff peaks
  9. Whisk in the gelatine and leave to cool completely
  10. Gently whisk in the egg whites and pour into the moulds
  11. Leave to set in the fridge for 45 minutes
For the crumble
  1. Preheat the oven to 180°Celsius
  2. Toss the crackers, almond and icing sugar together
  3. Mix in the egg white
  4. Spread out on a lined baking tray and bake for 8 minutes
  5. Crush the ingredients in a pestle and mortar
  6. Stir in the salt
For the caramelized pears
  1. Melt the butter in a large frying pan over a medium heat
  2. Add the sugar and leave it to dissolve
  3. Cut each pear quarter into 4 slices
  4. Cook the pear in the caramel for about 10 minutes, until soft, turning often
  5. Place into sprayed ring moulds and leave to cool in the fridge
To serve
  1. Tip the bavarois onto a plate and carefully lift the mould
  2. Remove the ring mould from the pears and cut the pears in half
  3. Place the pears onto the plate
  4. Sprinkle with a generous helping of the crumble
Recipe by Lavender and Lime at