A creamy chocolate gem to be enjoyed.
They are small joys that can be enjoyed whenever you wish, while reading a book, while you are at the computer, together with your friends. They are small chocolates with Bavarian cream filling covered with a sweetened and flavored raspberry gelatin.
Despite everything I’m happy with my result, I say despite because last week I was home because both my children had this flu that knocked out most of Pennsylvania for about a week despite the vaccinations. To make it better I also got sick and even now I still feel a bit congested.
I had promised myself that I would post a dessert for you guys on Valentine’s Day.
And that promise is a raspberry cake with lemon-flavored Bavarian cream.
Well, I tried to do it in those days of that bitter week.
It was a disaster, a real disaster, I could hardly make the cream, but the some I did make was pretty good, the raspberry gelatin, I finally mastered after many attempts because I forgot to solidify gelatin, was finally done. The short crust pastry burnt because I forgot it inside the oven, fortunately the glaze did not suffer.
I assembled everything and put it in the freezer. After three hours, I was ready to glaze the cake, perfect, and prepare everything. I got the cake out of the freezer, then removed it from the mold, and placed it on the grill to glaze.
With the appropriate spatula, I removed it from the grill but, then I dropped the cake uuuggghhhh! I wanted to scream!
I knew I shouldn’t of set foot in the kitchen that day, I was so sick, but I wanted to get up and do something!
After that I didn’t even open the door to the kitchen for a good couple days; I closed the door, took a book, and just sprawled myself on the couch.
Luckily, I made extra Bavarian cream before the fiasco, I couldn’t wait to get better and make these gems with you guys and so here I am!
Bavarian (Bavarese) Cream
- 250 ml whole milk 8.4 fl oz
- 500 ml whipping cream 17 fl oz
- 4 yolks
- 150 g sugar 5.3 oz
- 15 g granulated gelatin 1 tbsp
- grated orange peel
- 500 g raspberries 17.6 oz
- 5 tbsp sugar
- 200 g raspberry puree 7.05 oz
- 20 g sugar 1.25 tbsp
- 3 g gelatin 0.11 oz
Chocolate and Mascarpone Cream
- 400 g dark chocolate 14 oz
- 150 g mascarpone cheese 5.3 oz
- 100 g whipping cream 3.5 oz
- 40 g powdered sugar
- Soak the gelatin in cold water for more than 15 minutes.
- Slightly beat the egg yolks with sugar and avoid making bubbles.
- Pour the milk into the eggs and cook up to 82°C (179.6°F).
- Add the squeezed gelatin and mix well until all is dissolved after filtered with a colander and let it cool.
- In the meantime, whip the cream and incorporate it gently into the compost that it was cooled to 30°C (86°F).
- Put the raspberries in a saucepan with the sugar, cook stirring until the syrup is formed, remove from the heat and blend with an immersion blender.
- Add a few drops of lemon and filter.
- Hydrate the gelatin with cold water for 10-15 minutes.
- Heat the Raspberry Puree in a saucepan with the sugar and mix until the sugar melts.
- Add the hydrated and squeezed gelatin to the puree and mix until it dissolves.
Chocolate and Mascarpone Cream
- Dissolve the dark chocolate in a bain-marie.
- Whip the cream with the powder sugar.
- Add the mascarpone cheese continuing to whip.
- Mix the mascarpone cream with the melted chocolate until you get a homogeneous mix.
- Scoop the Bavarian cream and the melted chocolate in two different piping bags, and fill a 6 Square silicone cake baking mold.
- Freeze for 3-5 hours.
- After, dip the square of frozen chocolate and bavarian cream inside the raspberry jelly still liquid and leave to solidify for a while.