White Chocolate Mint Bavarian Crème

1. 1

   Warm the white chocolate sauce and add the mint. Let it steep for 1 hour, covered. Dissolve the gelatin in the water. Rewarm the sauce and dissolve the gelatin in it.

2. 2

   Pour the custard through a fine sieve into a bowl sitting in iced water. When the custard cools, whip the heavy cream and fold into custard. Pour cream into the mold and chill until set (at least 4 hours).

3. 3

   Unmold onto a serving platter. Decorate with fresh mint and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.