For 4 individual bavarois,
The Cigarette Batter :
- 30 gr softened butter
- 30 icing sugar
- 1 egg-white
- 30 gr flour
- red food coloring
Blend the softened butter with the icing sugar, then add the egg-white, mix until well combined...
Then add the flour, and the food coloring (some drops, I didn't count them...)
Spread this batter over a oven try covered with baking paper. Scrape it with a pastry comb scraper. Place the tray in the freezer for 15 minutes (do not skip this step). Meanwhile prepare the joconde sponge cake...
The Joconde Sponge Cake :
- 75 gr ground almonds
- 75 gr icing sugar
- 20 gr flour
- 2 whole eggs
- 30 gr melted butter
- 2 egg-whites
- 12 gr sugar
Mix the ground almonds, icing sugar, whole eggs and flour, when homogeneous add the melted butter. Beat the egg-whites until stiff, add the sugar, beat again and fold them delicately with the previous mixture...
Remove the tray from the freezer, spread the joconde batter over the strips of frozen cigarette batter and put in the preheated oven (medium heat) for about 10 minutes. Then let cool down a while, turn upside down and remove the baking paper...
Cut strips and circles to fit the half sphere mold...
The Bavarois Mixture :
- 150 gr rapsberry coulis
- 1 Tbsp lemon juice
- 20 gr water
- 40 gr sugar
- 2 gelatin sheets (4 gr)
- 120 gr cream
I used frozen raspberries.
Cook the raspberries for 5 minutes then sift them to keep only the coulis.
Hydrate the gelatin in cold water for 5 minutes...
Boil the water with the sugar, then add the raspberry coulis, give it a quick boil and add the gelatine. Mix until dissolved and let cool down to reach room temperature (~25°C).
Then whip the cream (very cold). Do not whip it too much, we don't need it too much firm.
Then fold it delicately into the raspberry coulis...
And pour it right away in the molds, add 2 or 3 whole raspberries in the middle, pour more mixture to the top and add the circles to close the bavarois. Reserve them in the freezer at least 4 hours. This step will help us to unmold the bavarois.
The Raspberry Mirror Glaze :
- 50 gr raspberry coulis
- 50 gr water
- 40 gr sugar
- 1 gelatin sheet
In a sauce pan, warm up the water, the coulis and the sugar, after the first boils add the gelatin out of the heat and leave to cool down. When the mirror glaze reach the room temperature, remove the bavarois out of the freezer and unmold them. Then, plunge the top of the bavarois in the mirror glaze.
The cold will set the glaze almost instantaneously.
Reserve them in the fridge to defrost them slowly.
The Rapsberry Truffles :
- 75 gr white chocolate
- 35 gr raspberry coulis
- Colored sugar
Dye some sugar with several drops of food coloring...
Melt the chocolate (in the microwave or in a hot water bath), then blend it with the raspberry coulis.
Wrap it in cling film and refrigerate until firm... (can make this step the day before)
Then unwrap it and cut in small cubes. Coat the truffles with the colored sugar...
Remove the bavarois 30 minutes before the service, place them in a plate, decorate it as you want, place a truffle on the top of the bavarois and serve right away.
Now, to tell the truth I also added a crispy ganache over the circles which close the bottom of the bavarois but for me it was really not interesting and useless so you can skip this step. Though, if you want to try you just have to blend melted (white!) chocolate with cream and raspberry coulis (about 4 tbsp melted chocolate, 2 tbsp cream, 2 tbsp raspberry coulis, and some crushed corn flakes or crispy rice)
The Initial Project :
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