Print Recipe
0 from 0 votes

Chocolate Bavarois With Deconstructed Pear Crumble

Servings: 4
Author: an original recipe from Lavender and Lime

Ingredients

For the bavarois

  • 200 mls milk
  • 100 g sugar - I used fructose
  • 4 eggs separated
  • 80 g dark chocolate finely chopped – I used sugar free
  • 50 mls Amarula
  • 20 g gelatine powder

For the crumble

  • 25 g cream crackers finely chopped
  • 50 g blanched almonds finely chopped
  • 15 mls icing sugar
  • 5 mls egg whites
  • 2.5 mls salt flakes

For the caramelized pears

  • 50 g butter
  • 50 g sugar - I used fructose
  • 4 pears peeled, cored and quartered

Instructions

For the bavarois

  • Spray 4 dariole moulds with spray and cook
  • Heat the milk in a sauce pan over a medium heat
  • Whisk together the sugar and egg yolks until at a ribbon stage
  • Slowly pour the milk over the eggs, whisking continuously
  • Return the mix to the sauce pan and whisk on the heat for 5 minutes
  • Remove from the heat and pass through a sieve
  • Whisk the chocolate in and once melted whisk in the Amarula
  • Leave to cool while you whisk the egg whites to stiff peaks
  • Whisk in the gelatine and leave to cool completely
  • Gently whisk in the egg whites and pour into the moulds
  • Leave to set in the fridge for 45 minutes

For the crumble

  • Preheat the oven to 180°Celsius
  • Toss the crackers, almond and icing sugar together
  • Mix in the egg white
  • Spread out on a lined baking tray and bake for 8 minutes
  • Crush the ingredients in a pestle and mortar
  • Stir in the salt

For the caramelized pears

  • Melt the butter in a large frying pan over a medium heat
  • Add the sugar and leave it to dissolve
  • Cut each pear quarter into 4 slices
  • Cook the pear in the caramel for about 10 minutes, until soft, turning often
  • Place into sprayed ring moulds and leave to cool in the fridge

To serve

  • Tip the bavarois onto a plate and carefully lift the mould
  • Remove the ring mould from the pears and cut the pears in half
  • Place the pears onto the plate
  • Sprinkle with a generous helping of the crumble