Choc caramel bavarian by KellyHTandT. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Choc caramel bavarian

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Ingredients

12 portion(s)

Base

200 g plain sweet biscuits, e.g. Marie, Arrowroot
100 g Butter
30 g Skinnymixers Churros Crumb

Chocolate layer

50 g buttermilk
200 g chocolate
80 g Marshmallow, Chopped
1 tsp gelatine
1 tbsp cold water
430 g thickened cream

Caramel layer

1 1/2 tbsp gelatine
60 g cold water
50 g Coconut sugar
100 g brown sugar
50 g cold water
270 g Milk
2 eggs, Separated
80 g Milk (extra)
1 tsp vanilla extract
300 g thickened cream

Topping

100 g chocolate

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6

2h 0min

Preparation 2h 0min

Baking/Cooking
7

advanced

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Creative Birthday Everyday Party Cake Custard/mousse Dessert Dinner Summer

Recipe's preparation

Base

Grease and line a 23cm springform pan

Add butter to TM bowl and melt 2min 70 degrees sp2

Add biscuits and churros crumb to TM bowl and crush 20sec sp5

Press into bottom of springform pan and refrigerate

Chocolate layer

Add buttermilk, chocolate and marshmallows to TM bowl and melt 5min, 55 degrees, sp2

Whilst chocolate mix is melting, dissolve gelatine in cold water in a cup, then stand the cup in some boiled water and stir quickly to melt

Remove MC and pour gelatine through lid during the last 15 seconds of the chocolate melting

Pour chocolate mix into a large bowl and wash and dry TM bowl

Insert butterfly whisk

Add cream to TM bowl and whip 1-2min sp3 (note whipping duration depends on freshness of cream, watch it carefully)

Fold whipped cream through chocolate mix, pour over base and refrigerate

Caramel layer

Mix gelatine and 60g cold water in a cup then place it into a bowl of hot water to dissolve and set aside

Add sugars and 50g cold water to TM bowl and dissolve 5min Varoma sp2

Cook caramel mix 10min Varoma sp1

Add milk and cook 2min Varoma sp2

With lid on MC off, set sp4 and add first milk then egg yolks one by one, followed by vanilla and then gelatine mix

Mix 30sec sp4 then pour into a separate bowl and refigerate

Wash and dry TM bowl

Insert butterfly whisk then add cream to TM bowl and whip 1-2min sp3 (duration depends on freshness of cream, watch it carefully)

Fold cream through caramel mix then pour over base and refrigerate

Topping

Add chocolate to TM bowl and grate 10-20sec sp6 then sprinkle over bavarian

Keep refrigerated until serving

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Make sure your marshmallows are chopped small to help them melt. You can chop them in the thermomix on sp5 before starting the base.

Be sure to let the chocolate layer set before pouring the caramel layer on to ensure they don't mix!

This bavarian will keep in the frigde but is also great for freezing.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.