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White Chocolate Bavarois
Serves 4

1 egg
1 tablespoon sugar
1/4 litre of whipping cream
2 sheets of gelatine
1 tablespoon white rum
150 gram white chocolate
5 tablespoons milk

Break chocolate into pieces and put in a bowl and add the milk.
Heat it 'au bain marie' and stir occasionally until chocolate has
melted. Even better: put the bowl in the microwave, heat for 2
times 2 minutes on low and stir well. Make sure the chocolate
doesn't get too hot, because it will get lumpy (gritty) and useless.
Let the melted chocolate cool down to room temperature, by putting
it in a larger bowl with cold water.

Put egg & sugar in a large bowl. Mix with an electric mixer until
white and creamy (about 8 minutes).

Soak the gelatine leaves in lots of cold water for about 5 minutes
or until soft.

Heat two tablespoons of water in a bowl / small pan until cooking.
Remove from heat and solve the wrung-out gelatine in it. Let it
cool a little.

Put the rum, the melted chocolate and the solved gelatine into the
bowl with the egg mixture. Fold together carefully with a large
spoon (or two).

Put the mixture in the fridge and let it set just a little or until
you finished the next task...being:

Whip the cream until stiff.

Carefully fold the cream into the rest of the pudding. Put it in
small bowls or one large bowl.

Serve with chocolate sauce (i just buy a bottle).


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