Ingredients
- CREME ANGLAISE
- 250 gr fresh cream
- 250 gr fresh skim milk
- 100 gr egg yolks
- 50 gr caster sugar
- DARK CHOCOLATE BAVAROIS
- 150 gr crème anglaise
- 250 gr Emilia extra dark chocolate
- 200 gr semi-whipped cream
- MILK CHOCOLATE BAVAROIS
- 150 gr crème anglaise
- 200 gr Emilia milk chocolate
- 4 gr gelatin
- 150 gr whipped cream
- WHITE CHOCOLATE BAVAROIS
- 150 gr crème anglaise
- 200 gr Emilia white chocolate
- 150 gr whipped cream
- 4 gr gelatin
- DECORATION
- 150 gr whipped cream
- some pomegranate seeds
- some hazelnut crumble
Directions
Protip
If you don’t add the hazelnut crumble, this dessert is gluten free and can be decorated with sheets of dark chocolate.
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