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Bavarese cocco, nocciole e Nutella in italiano

In my Bakery, Sleek, there was something that used to sell so-ooo easily, and that was Coconut and Nutella. Anything that had either coconut or Nutella in it was a bestseller, always.

So when I thought to make a Bavarese back in June, I decided to play this winning card: let’s make a Coconut & Nutella Bavarese.

But I was not 100% happy with it, I wanted something more. When I have dessert I try to get one that has a soft, creamy part and something crunchy too. So I thought “I can use hazelnuts!”, and grabbed the container with hazelnuts grain, and that was it.

INGREDIENTS
for a 20cm long plumcake tin

40ml of whipping cream
170g of icing sugar
80g of coconut flour
20g of gelatine sheets
30g of hazelnut grain
A few tablespoons of Nutella

METHOD

  1. Whip up the cream with the icing sugar.
  2. Add the coconut flour but do not use the whisk attachment , use a spatula to incorporate the coconut flour in.
  3. Soften the gelatine sheets in cold water and then. Wring gently to remove excess water, melt the softened sheets in a microwave stirring until melted.
  4. Then drizzle it into the whipped cream you have just made, stir it in gently.
  5. Coat the inside of the plumcake tin with clingfilm
  6. Now pour in about 2cm of mixture
  7. Sprinkle the Hazelnut grain all over
  8. Pour in the remaing part of mixure
  9. Refrigerate for 5 hours
  10. Turn the tin onto a serving dish and spoon the Nutella all over it.

 

I know, you might fall in love with me for this recipe.

Have you ever thought about the combo “Hazelnut and coconut”? It really works.