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Wednesday, 08 April 2015 01:37

Chocolate and Macadamia Bavarois

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Chocolate and Macadamia Bavarois Chocolate and Macadamia Bavarois Copyright Patons Macadamias Pty Ltd

  • Ingredients:
    1.8lt Suncoast Gold Macadamia Milk
    110g dark chocolate
    110g white chocolate
    12 egg yolks
    3 tbs cornflour
    240g caster sugar
    8 leaves gelatine
  • Instructions: Divide Suncoast Gold Macadamia Milk into two separate saucepans. Heat macadamia milk slowly, add chocolate, whisk.
    Soak gelatine in cold water.
    In two bowls, place 6 egg yolks, 1½ tbs cornflour and 120g caster sugar. Add hot chocolate mix to each bowl. Return to low heat and stir until thickened. 
    Drain and squeeze out gelatine and add 4 leaves to each chocolate mixture.
    Pour one layer of dark chocolate into dariole moulds, put in freezer to set. Once set, top with white chocolate mixture. Repeat so that you have dark, white, dark, white.
    Refrigerate overnight. To remove from dariole mould, run a warm knife around the edge and turn out on serving plate. Serve.
  • Cuisine: European (general)
  • Cooking method: Chill/freeze
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Spring favorites, Summer favorites, Holiday Sweets & Treats, Easter Favorites
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 8-9 hours
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