Valentine’s Day Bavarian
CrumbOlé® Frutti Rossi
Cremapone
Ovissimo
Pannacrema al gusto di cioccolato
Pannacrema nocciola
Pannacrema Cioccobianco
Smar Glaze Lampone
Base Ingredients
| CrumbOlé® Frutti Rossi | 500g |
| Butter | 50g |
Base
Melt the butter and add it to the CrumbOlé® Red Fruits until smooth.
Place the mixture inside a mould and press down with a weight until the surface is flat, leave to set in the fridge for 30 minutes.
Chocolate Bavarian Cream ingredients
| Cremapone | 180g |
| Milk (30-40°C) | 100g |
| Ovissimo | 100g |
| Cream | 1l |
| chocolate-flavoured Pannacrema | 100g |
Chocolate Bavarian Cream
Dissolve Cremapone in the milk (30-40°C). Add Ovissimo and chocolate-flavoured Pannacrema and mix well until a homogeneous mixture is obtained.
Half whip the cream. Gently incorporate the first part of the cream into the mixture of Cremapone and chocolate-flavoured Pannacrema, followed by the rest of the cream until the mixture is smooth and creamy.
Hazelnut Bavarian Cream ingredients
| Cremapone | 180g |
| Latte (30-40°C) | 100g |
| Ovissimo | 100g |
| Cream | 1l |
| Pannacrema Hazelnut | 100g |
Hazelnut Bavarian Cream
Dissolve Cremapone in the milk (30-40°C). Add Ovissimo and Pannacrema Nocciola and mix well until a homogeneous mixture is obtained.
Half whip the cream. Gently incorporate the first part of the cream into the mixture of Cremapone and Pannacrema Hazelnut and then the remaining cream until a homogeneous and creamy mixture is obtained.
Chocowhite Bavarian Cream ingredients
| Cremapone | 180g |
| Milk (30-40°C) | 100g |
| Ovissimo | 100g |
| Cream | 1l |
| Pannacrema Chocowhite | 100g |
Bavarese al cioccolato bianco
Dissolve Cremapone in the milk (30-40°C). Add Ovissimo and Pannacrema Cioccobianco and mix well until a homogeneous mixture is obtained.
Half whip the cream. Gently incorporate a first part of the cream into the mixture of Cremapone and Pannacrema Chocowhite and then the remaining cream until a homogeneous and creamy mixture is obtained.
Glaze ingredients
| Smart Glaze Raspberry | qb |
Glaze
Take the necessary quantity, mix vigorously with a soft spatula until it becomes fluid.
Assembly
After the CrumbOlé® has set, fill the mould one-third full with the chocolate Bavarian cream and set aside for 30 minutes.
Stabilise for 30 minutes in the fridge. Repeat the process with the other two flavours (hazelnut and chocowhite) until the edge of the mould. Place the dessert in the fridge for at least 30 minutes.
Glaze only the surface with Smart Glaze Raspberry, leave to stabilise in the freezer for 1 hour. Blast chill, demould and decorate as desired.
