A colorful and exotic dessert, it's been a while!
I (still) wanted to add a little touch of chocolate to the taste of the fruit.
Result: a crunchy chocolate base topped with a coconut-white chocolate mousse and a passion fruit mirror.
I find the passion fruit/chocolate combination particularly tasty!
Recipe for a 25x18cm pastry frame:
Chocolate base
- Mix 300g of chocolate biscuits (Roudor or Bonne Maman type).
- Add 100g of melted butter, mix and press into the bottom of a pastry ring, placed on your Bavarian cream stand.
- Refrigerate for at least 1 hour.
Coconut-white chocolate mousse
- Soften 4 sheets of gelatin in cold water.
- Heat 20cl of coconut milk in a saucepan.
- Meanwhile, whisk 3 egg yolks with 50g of caster sugar.
- Pour the milk over the yolks while mixing, then return to the saucepan and add the softened gelatin leaves.
- Allow to thicken and remove from heat.
- Pour 200g of white chocolate into pieces, let it melt and mix.
- Whip 40cl of whole liquid cream into whipped cream.
- Add this whipped cream to the previously warmed coconut-chocolate cream.
- Pour this cream over the chocolate biscuit and refrigerate for at least 3 hours (overnight is better).
Passion fruit mirror
- Soften 1 sheet of gelatin in cold water.
- Heat 20cl of passion fruit juice in a saucepan and add the softened gelatin.
- Leave to cool and pour over the coconut-chocolate mousse.
Refrigerate for at least 1 additional hour.
Decorate with grated coconut and a passion fruit
[ Equipment used ]
Adjustable / adjustable rectangle pastry frame
Rectangle cardboard support for cake
It is really beautiful this Bavarian!
Good evening, I am making your recipe and I hope to have a great success!!! Thank you for your recipes
I hope so too! Enjoy your meal :-)
this Bavarian is very beautiful
I made this Bavarian for Christmas Eve with a mango mirror instead of passion fruit, it was very much appreciated! :)Thanks for this lovely, delicious blog!
Hello, I made this Bavarian cream yesterday for my son's birthday so the visual is very beautiful and well done, however everyone was unanimous the coconut chocolate mousse lacked taste not enough sugar for their taste and consistency too firm so I think that next time I will sweeten my whipped cream and add sugar to the eggs and put only 3 sheets of gelatin to really have a mousse and not a panna cotta appearance in all thank you for your recipes and well done keep it up I am on my way to the chocolate pear Bavarian result Sunday :-)
Wow, this Bavarian is amazing, I love it!!!
Beautiful work as beautiful as it is good: D
Hello Lilie! I want to make this Bavarian cream for this weekend, do you think I should use less gelatin sheets as "audrey" indicates? I also want a light & mousse-like texture! (by the way, any advice on how to whip a cream...which I often fail :/)
and finally, could a classic-sized cake tin do the job with the same dosage? (I don't have a rectangular tin)
thanks in advance :)
Hello, for a light texture you need to reduce the gelatin. To whip up a whipped cream: take a minimum fat content of 30% very cold. I do not know about the mold, it is necessary to try and possibly correct for the next time. @ soon
Hello !!!
I am about to make this wonderful Bavarian but I am at Auchan and I can't find any chocolate roudor and neither can Bonne Maman! Only chocolate shortbread with chips... Could that work? Otherwise what else should I take?
Thank you very much in advance
Elodie, I also had a bit of trouble finding these biscuits and the Bonne Maman brand offered more cookies than anything else, but if I remember correctly I had to take Bonne Maman (even if the biscuits shown on the packet looked like small cookies, in the end it did the trick and they were actually small shortbreads) otherwise you can go to the Intermarchés you will find more than at Auchan. And I recommend 3 sheets of gelatin instead of 6, after testing :) the texture is more airy. Good preparation!
Hello,
After making the biscuit and the mousse, can we put it in the freezer in order to make it in advance?
Hello Adeline, yes it is possible to freeze at this stage, if you do not plan to refreeze afterwards. See you soon :)
Instead of using gelatin sheets, can we use agar-agar? If so, how many sachets?
I think it's possible, but I only use gelatin, so I can't advise you.
I made this recipe last weekend and I'm quite disappointed: the mixture wasn't a mousse but more of a panna cotta (too many gelatin sheets) and I didn't find the coconut flavor!!
Damage.
But the gourmand that I am, I'm not going to give up, I'm going to try another one... :)
I made this recipe tonight for my daughter's first birthday and it was delicious! Everyone enjoyed it, even those who aren't fans of passion fruit.
I followed the recommendations regarding the amount of gelatin and sugar.
Everything was perfect from the visual to the taste!!! And I had nothing but nice compliments.
Thanks for sharing your awesome recipes.
I love what you do lilie.
Thanks Vivi :)
Bonsoir
What size is the mold?
Hello, it says "Recipe for a 25x18cm pastry frame". See you soon
Hello Lilie,
Is there a risk in making the foam too early? I would like to do it this afternoon, but we won't eat the Bavarois until tomorrow.
The thank you box
Hello Pauline, no risk, it will even be better, the flavors will have had time to develop :)
Thank you Lilie he was very good!
On the other hand, my passion mirror did not take, it remained completely liquid :-/. I surely did not put enough gelatin.
Do you use pure passion fruit juice? Or diluted with water and/or sugar?
I used pure bottled passion fruit juice. See you soon
Hello,
I would like to know for how many people are the quantities that you have given, can I replace the coconut milk with coconut puree which has more taste?
Hello, how many people is this Bavarian for?
Hello, how many people is this Bavarian for?
Hello, about 8-10 portions, it depends on the appetite of the guests :)
Hello I would like to make this dessert for 20 people
Should I double the doses? Thank you for your reply.
Hello, I used your recipe to make my first Bavarian, a delicious success. I published it on my blog by putting your link https://lesfoodamour.com/2018/08/15/bavarois-chocolat-blanc-coco-et-fruits-de-la-passion/. Good day to you
Hello, a very nice recipe!
I would very much like to make it but at the frame level I only have adjustable circles too. For what diameter is this recipe made?
A last question is a dessert for how many people?
Thanks a lot !
Hello Anne-Sophie, it is specified in the text "pastry frame 25x18cm". The number of people is difficult to determine because it depends on the size of the squares that we cut inside afterwards. See you soon :)
Hello, I decided to try this Bavarian for the holidays!
I have an adjustable pastry frame, but I'm not sure if it's high enough. Do you have any idea of the total height with the biscuit layer, the mousse and the mirror? If necessary, I'll just have time to equip myself properly!
Thank you in advance !
Hello Celine, for the frame you need at least 5cm in height if you're going to invest. I recommend this one, it's 2cm longer in length, but I haven't found one with my exact dimensions: https://amzn.to/46MqudE
In view of the comments, could you confirm the number of gelatin sheets depending on the steps.
Thank you
Hello Sihem, everything is mentioned at each step in the written recipe. See you soon :)
Hello Aurélie,
Really want to try this dessert!
I would like to make it in advance, do you think it is possible to freeze it? Maybe make the passion mirror after defrosting?
Thanks for your advices !
Hello Camille, you can freeze it even with the passion mirror (well packaged with a film in its mold). Then defrosting takes around 6 hours in the refrigerator. See you soon :)
Hello Aurélie,
I made this beautiful dessert for my birthday and it was delicious. For exactly the same quantities as in your recipe, I took a 24 cm round circle and it was perfect. I took normal shortbread, having nothing else on hand, next time I will add a little cocoa for a chocolate taste. It’s true that we didn’t smell too much coconut, it was more of a white chocolate mousse. I only added 3 sheets of gelatin following the comments and the mousse was airy, perfect. Just like for another person, the passion fruit coulis did not set, I managed to blot it with paper towel and I made another one with the same quantity of juice but with 2 sheets of gelatin. Finally, it's an excellent dessert, easy to make if you make it in advance. I started on Friday, finished on Saturday and tasted on Sunday. Thank you Aurélie for sharing this, your blog is inspiring. Best wishes.
Thank you Dominique! See you soon :)