John Myers
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Bavarian Cream Semifreddo with Chocolate Mousse, Raspberry Sauce and Tipsy Fruit
The perfect bavarian cream semifreddo with chocolate mousse, raspberry sauce and tipsy fruit recipe with a picture and simple step-by-step instructions.
For the Bavarian cream
- 500 ml Milk
- 40 g Food starch
- 75 g Sugar
- 2 Pc. Egg yolk
- 1 Pc. Vanilla pod
- 1 Pc. Lemon
For the semifreddo
- 190 ml Cream
- 40 g Powdered sugar
- 130 g Frozen raspberries
For the chocolate mousse
- 160 g Valrhona chocolate
- 4 Pc. Eggs
- 250 ml Whipped cream
- 50 g Sugar
- 3 tbsp Espresso
For the raspberry sauce
- 250 g Frozen raspberries
- 3 tbsp Sugar
- 1 tbsp Lemon juice
- 2 tbsp Currant syrup
- 2 tbsp Strength
For the tipsy fruits
- 100 g Raspberries
- 100 g Blackberries
- 100 g Blueberries
- 1 Pc. Cantaloup melon
- 4 tbsp Sugar
- 4 tbsp Lemon juice
- 6 tbsp Kirsch
- 2 tbsp Orange liqueur
For decoration
- 250 g Pistachio cantuccini
- Mint leaves
- Abrasion from the chocolate
- For the Bavarian cream, stir 100 ml of the milk, cornstarch, sugar and egg yolks until smooth. Slit open the vanilla pod, scrape out the pulp, bring the vanilla pod and pulp to the boil with the rest of the milk. Let it steep for 30 minutes. Then remove the vanilla pod and stir in the starch mixture. Bring to the boil and cook for half a minute while stirring. Pour into a bowl and let cool down a bit, stirring several times.
- For the Semifreddo, thinly oil a semicircular terrine dish and line it with cling film. Use a hand mixer to beat the cream and powdered sugar to a soft, foamy mixture. Then fold in the Bavarian cream. Place the raspberries in the form and pour the mixture into the prepared form, smooth out and cover with cling film and leave to set overnight in the freezer. Take semifreddo out of the freezer one hour before serving.
- For the chocolate mousse, first melt the chocolate over a water bath. Then separate the eggs into egg white and egg yolk and then beat the egg white until frothy. Whip the cream until stiff. Mix the sugar, egg yolk and espresso into a frothy mixture. The melted chocolate is stirred into this mass, so that a tough brown mass is created. Now slowly fold the egg white into the brown mass with a whisk. Then fold in the whipped cream. Cover and let steep in the refrigerator overnight. Take the chocolate mousse out of the refrigerator an hour before serving.
- For the raspberry sauce, pass the thawed raspberries through a sieve with the hand strainer. Season the sauce with sugar, lemon juice and syrup. Put the sauce in a saucepan and stir in the starch mixture, bring to the boil briefly and transfer to a measuring bottle.
- For the tipsy fruits, wash and dry the fruits. Cut out small semicircular moons from the cantaloup melon with a cookie cutter. Marinate raspberries, blackberries, blueberries with sugar, lemon juice and kirsch. Marinate the cantaloup melon moons with sugar, lemon juice and orange liqueur.
- To serve, arrange a bed of the crushed cantuccini, a mousse of chocolate mousse and a slice of Bavarian cream semifreddo on top. Decorate with tipsy fruits, mint leaves and raspberry sauce. Finally rub the chocolate over the chocolate mousse with the hand grater.
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