Bavarois Technique by Veliche™ Gourmet



  1. For the custard cream, boil the cream, milk and vanilla.
  2. Whisk the egg yolks and the sugar until the mix dissolves.
  3. Add a little milk and mix with the eggs, bit by bit until you have used half of it.
  4. Then add the egg mix to the pot with the rest of the milk.
  5. Heat to 82˚C. Add the soaked and squeezed gelatin.
  6. Melt the dark chocolate.
  7. Add the custard cream to the chocolate and leave to cool.