Creole Délices
A meringue dessert filled with rum syrup–soaked raisins and rum Bavarian cream, finished with a chocolate mirror glaze.
Ingredients
raisins
150 g
dessert syrup (flavored with rum)
180 g
almond meringue rounds (7 cm diameter)
20 slices
liqueur Bavarian cream (flavored with dark rum)
800 g
chocolate glaze
150 g
Instructions
1
Soak the raisins
Place the raisins and syrup in a small saucepan and warm gently. Take off the heat and let stand for 1 hour until softened, and drain.
2
Line the molds
Arrange half of the meringue rounds in the bottom of ten 7 cm diameter round molds.
3
Fill the molds
Fold the raisins into the Bavarian cream, fill the molds halfway, top with the remaining meringues, then fill to the top with the cream and smooth the surface. Refrigerate or freeze until set.
4
Glaze
Spread a thin layer of chocolate glaze over the surface. Refrigerate again until set.
5
Unmold
Briefly heat the edges of the molds with a kitchen torch to unmold.
