Name: White Chocolate Neapolitan Bavarian
Yield: 16 servings
Ingredients: ½ cup (120 ml) strained raspberry juice; 6½ teaspoons (20 g) gelatin powder; Grated zest of 1 orange; ⅓ cup (80 ml) orange juice; 1 teaspoon (5 ml) Beet Juice; 2½ cups (600 ml) heavy cream; 6 egg whites (¾ cup/180 ml); 6 ounces (170 g) granulated sugar; ⅓ cup (80 ml) dark rum; ¼ recipe Romanoff Sauce; ¼ recipe Chocolate Sauce (see Note); 3 ounces (85 g) sweet dark chocolate, melted; 6 ounces (170 g) white chocolate, melted; Unsweetened cocoa powder; 1 ounce (30 g) unsweetened chocolate, melted

Preparation info

16
servings

Difficulty
Medium

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This rather exotic presentation requires a few extra but worthwhile steps. If you don’t mind just one more, try serving the Bavarian with a Curved Caramel Glass Paste Wedge. It adds a crunchy texture and gives the plate a contemporary look. Attach the wedge behind and partially under the Bavarian so the top of the caramel triangle curves over the top of the Bavarian. This dessert looks best if served the day it is made. While the dessert is acceptable if kept for more than one day, the rasp