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Ingredients:

Rich chocolate bavorois
4 egg yolks
30g caster sugar
250ml milk
1 vanilla pod
1tbsp powdered gelatin
120g dark bitter chocolate (melted)
30g dark bitter chocolate  (grated)
120g white chocolate  (melted)
250ml double cream
120g Scottish Raspberries

Lemon crunchies
960g soft flour
4 tsp baking powder
480g butter
720g caster sugar
4 eggs
4 tsp lemon juice
Finely grated rind of 4 lemons


Method:

Rich chocolate bavorois:

• Add the vanilla pod to the milk and bring to the boil.  Meanwhile, beat the eggs and sugar until white. Then pour the milk over the egg mixture and stir together to make a custard.
• Stir over a medium heat until it starts to thicken, then strain through a sieve.
• Dissolve the gelatin by placing it in a bowl of simmering water and stirring, remove and pour into the custard.
• Divide the custard into two even amounts, add the melted chocolates into each one and leave to cool, stirring from time to time.
• As the mixture starts  to  set,  whip  the  cream  to  soft  peaks  and  divide  equally  between  the  two  mixtures and fold in.
• Fold the grated dark chocolate into the white chocolate custard and the raspberries into the dark chocolate.
• Lightly grease 6 large dariole moulds and fill each one half way up with the white custard & then fill to the top with the dark custard.
• Refrigerate for 2 hours.

Raspberry jus:

• Place raspberries into a stainless steel bowl.
• Sprinkle the raspberries with ¼ of their weight with castor sugar and cover tightly with cling film.
• Set over a pan of boiling water making sure the water does not touch the bottom of the pan and simmer on a low heat until a clear jus is obtained from the fruit.
• Pass through muslin without any pressure and place in jars. (Store in the fridge).

Lemon crunchies:

• Mix the flour and baking powder together and rub in the butter.
• Mix in the sugar and lemon. Add the eggs to make up dough. Knead lightly.
• Roll into sausage shape and chill for a minimum of 6 hours.
• Then bake in a moderate oven until golden brown.

Serve:
Serve the rich chocolate bavorois with the lemon crunchies and some raspberry jus.

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