Ingredients
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
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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
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
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
Add chocolate to TM bowl and grate 10-20sec sp6 then sprinkle over bavarian
Keep refrigerated until serving
Base
Chocolate layer
Caramel layer
Topping
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.
Thermomix Model
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Recipe is created forTM 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!
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.
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