---------- Recipe via Meal-Master (tm) v8.02

     Title: White Chocolate Bavarois
Categories: Desserts
     Yield: 1 servings

     1    Egg
     1 tb Sugar
   1/4 l  Whipping cream
     2    Gelatin sheets
     1 tb White rum
   150 g  White chocolate
     5 tb Milk

 Break chocolate into pieces and put in a bowl and add the milk.
 Heat it 'au bain marie'(*) and stir occasionally until chocolate
 has melted.

 Even better: Put the bowl in the microwave, heat for 2 times 2
 minutes on low and stir well. Make sure the chocolate doesn't get
 too hot, because it will get lumpy (gritty) and useless. Let the
 melted chocolate cool down to room temperature, by putting it in a
 larger bowl with cold water.

 Put egg & sugar in a large bowl. Mix with an electric mixer until
 white and creamy (about 8 minutes).

 Soak the gelatin leaves in lots of cold water for about 5 minutes
 or until soft.

 Heat two tablespoons of water in a bowl / small pan until cooking.
 Remove from heat and solve the wrung-out gelatin in it. Let it cool
 a little.

 Put the rum, the melted chocolate and the solved gelatin into the
 bowl with the egg mixture. Fold together carefully with a large
 spoon (or two).

 Put the mixture in the fridge and let it set just a little or until
 you finished the next task... being:

 Whip the cream until stiff.

 Carefully fold the cream into the rest of the pudding.  Put it in
 small bowls or one large bowl.

 Serve with chocolate sauce (i just buy a bottle).

 (*) au bain marie

 Put the bowl in a larger pan with water. Heat the water and wait
 until the stuff in the bowl is heated.

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