Award-winning pastry chef, Nadine Burie is helping you to add a bit of French flair to your dessert making.

For this In the Kitchen, she’s sharing her recipe for a decadent treat: white chocolate bavarois with passion fruit syrup.

You might be wondering what’s bavarois. It’s an indulgent dessert made with heavy cream, often flavoured with chocolate, fruit, and liqueur, and set with gelatin.

It sounds hard, but with this recipe you’ll get the hang of it in no time!

Ingredients (serves four)

For the bavarois:

1 gelatin sheet
125 grams (4.4 ounces) of white chocolate (cut into pieces)
125 ml of whole milk
1 egg yolk
190 ml of heavy cream
40 ml of Cointreau
Dark chocolate for decoration

For the syrup:

25 ml of water
25 grams white sugar
The juice of four to five passion fruit

Method:
• In a sauce pan reduce the water and sugar to form syrup then add the passion fruit juice until you get a coulis (a thick sauce most commonly made with fruit) with a syrupy texture. Let it cool.

• Add the gelatin sheet to a small bowl of cold water. Let it sit for five minutes.

• In a sauce pan, bring the milk to a boil. Remove the milk from the stove and add the egg yolk and mix it in quickly. Return the mixture to the stove, stirring constantly with a spatula over low heat. Stop when you have a thick cream.

• Pour the cream over the white chocolate. Add the gelatin and wait three to five minutes before mixing everything together. Set this aside. In a mixing bowl lightly beat the heavy cream until stiff peaks form. Gently fold the chocolate preparation, the chocolate preparation and the Cointreau together.

• Pour the mixture into individual serving cups and let set for at least two hours.

• When you are ready to serve, you can add your passion fruit syrup and shredded chocolate on top.

You’ve now mastered a classic French dessert. Enjoy!