White chocolate Bavarian cream with strawberries, candied hazelnuts and black olive purée

White chocolate Bavarian cream with strawberries, candied hazelnuts and black olive purée

By
From
Sweet
Serves
6

The photos on the previous page show two very different ways of presenting this dessert, using all the same components. In the restaurant we set the Bavarian cream in empty egg shells – if you want to try this at home, you can buy special egg cutters online for a clean finish. The black olive purée needs to be blended to a really smooth paste, to give the final dish the right texture.

Ingredients

Quantity Ingredient
150ml milk
4 egg yolks
100g caster sugar
3 gelatine sheets, soaked in cold water for 5 minutes
150g white chocolate, roughly chopped
300ml double cream
2 tablespoons demerara sugar
100g wild strawberries
2 figs, cut into small wedges

For the candied hazelnuts

Quantity Ingredient
50g icing sugar
100g shelled hazelnuts

For the black olive purée

Quantity Ingredient
100g caster sugar
100ml water
100g pitted kalamata olives

Method

  1. Put the milk into a saucepan and bring to the boil. Whisk the egg yolks and caster sugar together until the sugar has dissolved then pour the hot milk onto the eggs, whisking all the time. Return to the saucepan and cook for a couple of minutes until just thickened. Remove from the heat and stir in the drained, squeezed gelatine and white chocolate until both are melted and the custard is smooth.
  2. While the custard is still warm, pass through a fine sieve into a large clean bowl then set aside to cool. Whisk the cream to soft peaks then fold into the cooled chocolate custard. Spoon the Bavarian cream into cleaned egg shells to the very top, or into shallow bowls, and place in the fridge to set for at least an hour. If you’re using egg shells, place the filled shells in an empty egg box lined with foil.
  3. Meanwhile, preheat the oven to 180°C. Sieve the icing sugar into a bowl with the hazelnuts and mix to combine. Tip the hazelnuts out onto a baking tray lined with silicone paper and bake in the oven for 5 minutes until crispy. Remove and allow to cool completely.
  4. To make the olive purée, place the sugar, water and olives in a saucepan and bring to the boil. Simmer for 5 minutes then pour into a blender and blitz to a fine purée, leaving the lid open a crack to release the steam.
  5. To serve, sprinkle the demerara sugar over the top of the creams and glaze with a blow torch. You could also place them under a hot grill for a couple of minutes until the sugar has caramelised. If using egg shells, leave the filled eggs in the lined box while grilling.
  6. If you’re using egg shells, brush some olive purée in a line across each of 6 flat serving plates. Make a small ring out of Blu Tac or plasticine and place it at one end of the purée. Place the egg shell on top. Dot some strawberries and fig pieces along the purée. Roughly chop the candied hazelnuts and place in between the fruit.
  7. Alternatively, if you’re using bowls, lightly glaze the top with a blow torch, then decorate with dots of the purée, in different sizes. Place pieces of strawberry, fig and hazelnuts over the top.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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