Valrhona Manjari chocolate bavaroise tasted with dilmah earl grey, variation of raspberries & pistachio.

Methods and Directions

• Divide the raspberries into half and cut the cress with a scissor.

• Heat the isomalt to 150C. 
• Put on a tray, mix into a powder and then bake with grated raspberries & pistachios at 200C for 2 minutes.

• Mix the purée with the egg white.
• Put in a siphon and use 4 CO2 cartridges. 
• Fill a cup until half and bake in a microwave oven for 40 seconds.

• Boil the sugar and the water, add the pistachios and let it be for at least 20 minutes. 
• Strain it and then deep-fry the pistachios.
• Add some salt on top, divide into small pieces and mix with the raspberries.

• Boil the milk, mix the egg yolk with the sugar and the corn starch. 
• Add the milk and put it back in the pan. Boil for a minute until it gets thick. 
• Add the butter and at last the pistachio purée.

• Put the gelatin in cold water.
• Boil the rest of the ingredients and add the gelatin. 
•  Let it cool and then mix it in an ice cream machine.

• Boil the raspberry juice the Dilmah Raspberry tea.
• Strain it into a blender an add the gel cream and icing sugar and mix it for a minute.
  
  

• Mix all the ingredients in a bowl. 
• Put on a tray and cook in the oven at 200C for 5 minutes.

• Boil the milk and the cream with the tea.
• Mix the egg with the sugar and add the wheat flour.
• Strain the milk over the eggs and the let it boil until it gets thick.

• Melt the butter and the chocolate. 
• Mix all the other ingredients, then mix everything together. 
• Cook in an oven at 200C for 9 minutes.

• Whip the cream easily. 
• Boil the milk with the Dilmah Earl Grey tea. 
• Mix the sugar with the egg yolks and strain the milk over it
• Boil it until it gets to 84C and put it over the chocolate. 
• Mix with the whipped cream, add the raspberries and put into molds.