Bavarese al Cocco con Cremoso al Cioccolato

Name: Bavarese al Cocco con Cremoso al Cioccolato (Coconut Bavarois with Chocolate Ganache)
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 125 g flour; 40 g caster sugar; 80 g unsalted butter, softened; 25 g cocoa powder; 35 g sugar; 150 ml double cream; 100 ml milk; 250 ml double cream; 60 g sugar; 250 ml coconut milk; 10 g roasted hazelnuts; 150 g dark chocolate 55%; 8 g edible gelatine leaf (soaked); 80 g egg yolk

Coconut Bavarois with Chocolate Ganache

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 50

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

Coconut is a tropical fruit which apparently has no Italian links, but for any Italian growing up in a seaside town like me, thanks to crafty peddlers one learns to deeply love coconut. This is an easy yet indulgent recipe, pairing chocolate and coconut; a perfect marriage for those with a sweet tooth.

Ingredients

For the Cocoa Crumble

125 g flour
80 g unsalted butter, softened
40

Europe
Italy
Dessert
Wedding/Marriage
Mediterranean

Method

Start with the cocoa crumble, as the base for the dessert. Make sure the butter is at room temperature. Cut roughly. Mix all the ingredients together until smooth. Wrap in cling film and leave to rest for 30 minutes. Preheat the oven to 180°C. With a rolling pin, roll out the crumble t