White Chocolate Bavarian Cream with Mint Sauce

Name: White Chocolate Bavarian Cream with Mint Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 5
Ingredients: Gelatin in sheets 0.25 oz; Whole milk fresh 1 ¼ cup; Fresh liquid cream 1 ¼ cup; White chocolate 3.5 oz; Sugar ¼ cup; Egg yolks 3; Vanilla bean 1; Gelatin in sheets in sheets 0.03 oz; Fresh liquid cream 0.4 cup; Mint syrup 2 tsp; Mint 6 leaves; Food coloring green (optional) ¼ tsp

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Gluten Free

Difficulty: Easy
Prep time: 25 min
Cook time: 10 min
Serving: 5
Cost: Low
Note + 1 night in the fridge to set

PRESENTATION

Creamy texture and a pretty pale color make Bavarian cream with white chocolate a real treat—this is one of those classic custard desserts that just stands out on any family table.The smooth feel and silky look almost always catch people’s attention, especially when you see a little mint sauce drizzled alongside or on top. That hint of mint brings a cool, fresh kick that goes just right with the white chocolate flavor, making each serving feel extra special. Kids usually notice the soft layers first (they’re fun to dig into), while grownups appreciate how delicious and creamy everything is all at once. This dish just feels a bit fancy, like something from a special restaurant, yet it looks nice and simple—perfect for impressing relatives at a big dinner or bringing smiles to a regular Sunday night at home.

Busy families often turn to this Bavarian cream for its pure adaptability—works for seasonal celebrations, small gatherings, or just easy weekend snacks.It’s an easy dessert to fit into any menu since it plays nicely with different toppings or sides: top it with extra white chocolate, pair with chocolate sauce, or scatter a handful of fresh berries for extra color.Both home cooks and regular bakers appreciate that it reliably gives that gourmet style look with a nice sweet twist, all without fuss. Because it’s a gelatin-based dessert and a good take on French custard, it keeps that classic, crowd-pleasing taste but feels just a bit different (in a really GOOD way) thanks to the subtle mint-infused notes.From everyday dinners to special celebrations, this is one of those great choices when you want something sure to please everyone around your table…especially anyone who loves sweet treats with a touch of freshness and just a hint of something special.You can count on this easy, mint-infused dessert with its appealing presentation and sweet, soft flavor to bring a little bit of that restaurant-style experience right into the family kitchen.

INGREDIENTS

Ingredients for 5 molds of 2 inches in diameter: Gelatin in sheets 0.25 oz (6 g); Whole milk 1 ¼ cup (300 g) - fresh; Fresh liquid cream 1 ¼ cup (300 g); White chocolate 3.5 oz (100 g); Sugar ¼ cup (50 g); Egg yolks 3; Vanilla bean 1

For the mint sauce: Gelatin in sheets 0.03 oz (0.5 g) - in sheets; Fresh liquid cream 0.4 cup (100 g); Mint syrup 2 tsp (10 g); Mint 6 leaves; Food coloring ¼ tsp (1 g) - green (optional)

Preparation

How to prepare White Chocolate Bavarian Cream with Mint Sauce

To prepare the white chocolate Bavarian cream with mint sauce, chop the white chocolate and set it aside. Then in a bowl, combine the sugar and egg yolks and mix well with a spatula 1. In a saucepan, pour the milk together with the cream. Split the vanilla bean lengthwise and scrape out the seeds with a small knife. Infuse the vanilla bean and its seeds 2 and place on low heat. When it reaches a boil, remove the vanilla bean 3.

Temper the sugared yolks with a little of the warm milk and vanilla mixture 4, then pour them into the saucepan along with the rest of the milk 5. Mix well with a whisk 6 and thicken until, when dipping a spoon into the cream, it will be slightly coated. Once ready, remove from heat.

Soak the gelatin sheets in cold water for 10 minutes 7, squeeze them and add to the hot cream 8 while continuing to stir. Finally, add the chopped white chocolate 9.

Continue stirring until the chocolate is completely melted 10, then strain the cream through a fine mesh sieve 11, and finally pour it into molds of 2 inches in diameter and 3 inches in height 12. Transfer the molds to the fridge to set for at least one night, better a whole day.

Now take care of the accompanying mint sauce. Heat the cream with the mint leaves 13. Once it reaches a boil, remove from heat, and let it infuse for an hour. After this time, add the mint syrup and the coloring if you wish for a brighter color 14. Strain the sauce through a sieve to remove the mint leaves 15.

Now pour the soaked gelatin sheets into the filtered sauce as above 16, mix well. Cover with plastic wrap 17 and let cool in the fridge for about an hour. When ready to serve, start demolding the Bavarians: first, run a smooth-edged knife between the Bavarian and the mold 18.

To facilitate extraction, immerse the mold with the Bavarian in hot water for a few moments 19, being careful not to reach the edge to avoid wetting the inside. Turn the molds upside down onto the serving plate 20 and serve the white chocolate Bavarians accompanied by the mint sauce, garnishing to taste with a few fresh mint leaves 21.

Storage

The white chocolate Bavarian cream with mint sauce can be stored covered in the refrigerator for up to 4-5 days maximum.

Tip

If you want to make your dessert even more special, instead of using vanilla to flavor your Bavarian, choose cinnamon, star anise, or even licorice: the wow effect is guaranteed!

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