AN EASTER EGG WITH CHOCOLATE BAVAROIS

AN EASTER EGG WITH CHOCOLATE BAVAROIS

A new step in the Easter tradition with this chocolate egg with a classic recipe of bavarois.
The tradition of Easter eggs is a very ancient one, it derives from the celebration of Spring as rebirth. It is the only celebration in the Christian calendar which has a variable date, falling on the Sunday after the first Spring full moon.
The name itself of the festivity, Easter and Ostern in German, derives from Eostre, the ancient Northern goddess which is at the origin of many traditions connected to this festivity.
The egg, never mentioned in the Bible, is present in many Indo-European cultures as symbol of fertility, and eating it is a way to celebrate Spring, the renewed cycle of seasons and the new agricultural products.
In Middle Age eggs were cooked and decorated with flowers and leaves. As I did in these sad times, I had no time to indulge to buy decorations at the grocery store, so I used the pansies from my garden.
If you have other supplies in the fridge (I had bought an incredible quantity of raspberry puree before the lockdown, and I always store supplies of gelatine and baking products in my pantry), it could be funny to make a namelaka.
If you prefer to use a seasonal fruit, a strawberry bavarese can be an original variation, decorated with a dark chocolate namelaka.

Chocolate Easter egg
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Prep Time: 35 minutes
Cooking Time: 25 minutes
Total Time: 1 hour
Yield: Makes 8 servings.

Ingredients

  • For the chocolate bavarois
  • 200 g dark chocolate, chopped finely
  • 200 g fresh whipping cream
  • ½ L (2 cups) milk
  • 200 g white sugar
  • 4 yolks
  • 20 g gelatine
  • For the raspberry namelaka
  • 112 g raspberry purée
  • 7 g icing sugar
  • 170 g white chocolate, chopped finely
  • 2.5 g gelatine
  • 200 g whipping cream

Instructions

For the chocolate bavarois
Put the chocolate, the milk, and half of the sugar in a saucepan and melt the chocolate, stirring constantly.
Soak the gelatine leaves in water to soften.
Prepare a bain-marie. Whisk the yolks and the remaining sugar in the bowl until the mixture is light and fluffy. Squeeze the gelatine, add it to the mix, and melt. Add the chocolate and str until it becomes thick.
Let it cool, and when it reaches room temperature, whip the cream and add it to the mixture. Incorporate slowly, folding it in with delicate movements from top to bottom.
Pour into the mould and refrigerate 4 to 5 hours before serving.
To remove it from the mould, dip it into a bowl of hot water for 2 or 3 seconds, then turn the bavarois over onto a dessert plate and remove the mould.
For the raspberry namelaka
Melt the chocolate in the microwave or in a bain-marie.
Soak the gelatine leaves in water to soften.
In a saucepan over low heat, combine the fruit purée with the sugar, squeeze the gelatine, add it to the purée and melt.
Combine the fruit mixture with the white chocolate and emulsify it with an immersion blender.
Add the cream and emulsify with the immersion blender again.
Place in the fridge and let it sit all night.
The day after you can whip with a mixer and use it with a pastry bag.

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About the Author

Growing up in Emilia Romagna, a region known for Parmesan, Parma ham, lasagna, and filled pasta, a great deal of my childhood was spent in the kitchen with my grandmother and mother.

Even at a very young age, I could see that for them cooking was a passionate expression of their love for their family. While I’m filled with many warm memories of watching them cook, what I remember most is circling the table and watching the stove, waiting for any opportunity I could to steal a taste.