Other materials:

• 500 ml whipping cream
• 120 ml water

Step 1: Bavarois

Beat 500 ml whipping cream until it forms soft peaks. Mix 100 gram bavarois mix with 120 ml lukewarm water and carefully fold this mixture into the whipped cream. Pour the bavarois in the silicone mould and put it in the freezer for one night.

Step 2: Decorating

Take the mould out of the freezer and carefully release the bavarois. Place the bavarois on a grid, with a baking tray underneath to catch the excess glaze. Divide the choco glaze over the bavarois. Decorate with the caramel chocolate curls. Use spatulas to place the dessert on a plate.

Tip: you can choose another bavarois or glaze flavour your liking.