Kerrymaid has partnered with the Craft Guild of Chefs and Reece Collier, Head Pastry Chef of the Grove Hotel in Watford to create this indulgent Chocolate Passion Fruit Bavarois, perfect for Valentine’s Day.
Chocolate and Passion Fruit Bavarois
Makes 4 Large Martini Glasses
Start by whisking the Kerrymaid Double to soft peaks, and set to one side.
Warm the Kerrymaid Custard in a saucepan and add the chocolate, stirring all the time.
Allow the mixture to cool before gently folding in the Kerrymaid Double.
Pour the mixture into chilled martini glasses leaving enough room for the glaze to sit on top.
Leave the mousse to set in the fridge before glazing with the passion fruit glaze.
To make the passion fruit glaze;
Mix the water and sugar together and bring to the boil.
Remove from the heat and add the passion fruit seeds.
Soften the gelatine leaves in ice cold water. When softened, remove excess water and add to the above mixture, dissolving the gelatine.
Leave the mixture to cool but not set, and pour on top of the mousse.
Leave the glaze to set in the fridge for approximately 1 hour.
300g Kerrymaid Double
200g Kerrymaid Custard
220g Dark Chocolate
Passion Fruit Glaze
8 Whole Passion Fruits
2 Gelatine Leaves