Monday, May 21, 2012

Chocolate and Pistachio Bavarois (GF) Recipe

Full of chocolate, rich and delicate with a soft, smooth texture and intriguing crunchy bits; this is definitely one of those desserts that will delight most tastebuds. Orange Marsala Sauce and a few orange segments on the side are a must to cut through the richness of the bavarois.

This dessert is so good, my partner keeps helping himself despite his lactose intolerance and it even converted a 'mousse-like' desserts hater. I have yet to find someone who dislikes this one!

Warning: I have been told that some brands of chocolate use gluten flours as a thickener so you may like to check the ingredients of the chocolate you intend to use if you are specifically making it gluten free.

Chocolate and Pistachio Nut Bavarois with Orange Marsala Sauce and Orange Segments
255g dark chocolate
140g margarine
4 eggs
55g caster sugar
100g Pistachio nuts
A pinch of salt

Brush ramekins with sunflower oil and line with a circle of baking paper.
Melt chocolate with margarine in the microwave unitil just soft. Stir the mixture until smooth
Separate eggs and put egg whites into a large bowl. Place egg yolks into a food processor or blender with the sugar and beat until thick and creamy. Stir this into the chocolate mixture, followed by the nuts.
Beat the egg whites until soft peaks form. Fold them into the chocolate mixture using a metal spoon.
Divide mixture into prepared ramekins.
Cover with clingfilm and refrigerate for at least 4 hours or until firmly set.

Just prior to serving, remove cling film and dip the ramekins briefly in hot water to loosen the bavarois, then turn them out onto the centre of a plate. Serve with Orange Marsala Sauce and orange segments on the side.


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