Instructions
For Ganache- Heat cream
and butter in a sauce pan until it comes to a boil; remove from heat.
- Add in
chocolate, whisk until smooth.
- Place the
saucepan in a bowl of ice to cool the mixture, stirring occasionally until
thick but spreadable.
- Spread the
ganache on the swiss roll and roll it.
- Put it in
the fridge to let the ganache set.
- Cut the swiss roll 1cm thick and line slices
in a bowl, to make the turtle’s shell.
For Chocolate Bavarois- Soak
gelatine sheets in cold water.
- Melt chocolate over a double boiler.
- Bring milk
to boil.
- In a bowl,
beat egg yolks and sugar, slowly pour the boiling milk over egg mixture.Pour it
back in the saucepan, stir with a wooden spoon until the mixture coats the back
of the spoon.Remove from heat, stir in the gelatine and melted chocolate mix
well and leave to cool.
- Whip cream to a medium peak. Fold into the cool chocolate
mixture. Pour it over the swiss roll and let it set.
For Coconut Bavarois
- Soak
gelatine sheet in cold water.
- Bring coconut cream and milk to boil.
- Beat egg yolk
and sugar, slowly pour the mixture over egg mixture. Pour it in the saucepan, stir
with a wooden spoon until the mixture coats the back of the spoon. Remove from
heat, stir in the gelatine and leave to cool.
- Whip cream to medium peak and fold
into the cool mixture. Pour it over the chocolate bavarois.
- Let it set in the
fridge for 1 hour then place the sponge cake on top.
Let it set for 3 hours in
the fridge. Use a piece of sponge cake for the tail and brioche or milk buns for the head and legs.