White Chocolate Chartreuse Bavarian (Print Version)
# Ingredients:
→ Bavarian Base
01 -
255g white chocolate, coarsely chopped
02 -
2 teaspoons unflavored granulated gelatin
03 -
375ml whole milk, divided
04 -
Pinch of salt
05 -
6 large egg yolks
→ Flavoring & Finishing
06 -
410ml heavy cream, softly whipped
07 -
60ml green Chartreuse
08 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Place white chocolate in a medium-large bowl with a mesh strainer positioned on top. Prepare an ice bath by filling a larger bowl a third full with ice and water. Set both aside.
02 -
Pour 65ml of cold milk into a small bowl and sprinkle gelatin over the surface. Allow to sit for 5 minutes until softened and bloomed.
03 -
Warm remaining 310ml milk with salt in a medium saucepan over medium heat. In a separate bowl, whisk egg yolks. When milk is hot, gradually pour into yolks while whisking constantly to prevent scrambling.
04 -
Return mixture to saucepan. Stir over medium heat with a silicone spatula until mixture thickens and custard just barely starts to cook on the bottom of the pot. This happens quickly, usually in under a minute, so monitor closely.
05 -
Immediately strain hot custard over white chocolate. Add softened gelatin to the warm mixture and stir until chocolate is completely melted and gelatin is incorporated.
06 -
Place bowl in ice bath and stir gently until mixture thickens to pancake batter consistency, approximately 5 minutes. The mixture should hold its shape briefly when drizzled from a spatula.
07 -
Remove bowl from ice bath and dry the bottom. Gently fold in whipped cream, Chartreuse, and vanilla extract until fully combined.
08 -
Transfer mixture to a decorative serving bowl or divide into individual ramekins, glasses, or custard cups. Refrigerate for at least 8 hours until completely set.
# Notes:
01 -
Other liqueurs may be substituted for Chartreuse if desired.
02 -
For best results, ensure white chocolate is completely melted before proceeding to the chilling step.