Dessert: matcha bavarois with white chocolate, mango and pear

Serving a delicious dessert to guests usually takes a lot of time. You have to be busy with 101 things in the kitchen and of course you want to present it beautifully. Fortunately, there are recipes that you always score with! Like my delicious matcha bavarois for example. In addition to the delicious taste, it is a work of art on your plate, because that is also important. ;-)

Bavarois is a pudding based on whipped cream, gelatine, eggs and, in this case , matcha. The combination of the sweetness of the bavarois with the freshness of the fruit is really successful. By the way, you don't have to be a pastry chef to make bavarois, with my recipe it always works!

Ingredients for the bavarois

(for 6 servings)

For the bavarois

• 1 deciliter of milk
• 1.5 tablespoon of matcha powder
• 3 dl whipped cream
• 50 grams of sugar
• 3 egg yolks
• 100 grams of white chocolate
• 2 gelatin leaves

For the topping

• 1 mango (preferably ripe)
• 1 pear
• 1 vanilla pod
• Some lime juice

Preparation matcha bavarois

1. Put a pan on the fire and bring 1 deciliter of cream to the boil with the milk, the matcha powder and half a tablespoon of sugar.
2. Then beat the yolks with 1 tablespoon of sugar. Pour the hot cream over the mixture and let it thicken over a low heat.
3. Meanwhile, chop the chocolate into fine pieces and soak the gelatin in cold water.
4. Add the matcha cream to the chocolate and stir until smooth.
5. Squeeze out the gelatin so that there is no water left in it and add it to the cream.
6. Place the mixture in the refrigerator and let it set for an hour.
7. Whip 2 deciliters of whipped cream and mix it under the chocolate cream.
8. Let it set in the fridge.

Turn your bavarois into a real winner with a topping based on pear and mango:

1. Peel and cut the mango and pear into pieces. Remove the seeds from the vanilla pod and add to the fruit, also add the lime juice.
2. Then it's time to serve: put a bed of fruit on the plate and remove the bavarois from the moulds.

Lets eat! You always score with this recipe.