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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
  • 6
    2h 0min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
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Recipe's preparation

    Base
  1. 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

  2. Chocolate layer
  3. 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

  4. Caramel layer
  5. 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

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

    Keep refrigerated until serving

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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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