Grinch Bavarian Pistachio Cake with Kenwood

The Perfect Treat for Christmas with Kenwood!

For the base:

Chop the chocolate and melt it in a bain-marie, or in the microwave, then add the cornflakes and mix until they are completely covered by the melted chocolate.
Taking into account the mold you will use, draw the base of the mold on the baking paper, place the sheet with the drawn shape on a baking tray, then following the lines, distribute the chocolate and cornflakes mixture inside. Place in the refrigerator to harden.

For the pistachio bavarois:

Attach the whisk to the wire. Using the built-in scale, weigh 400 g of fresh cream into the Kenwood bowl. Whip the cream at maximum speed until you obtain a semi-whipped consistency. Once ready, store it temporarily in the refrigerator.
Soak the isinglass in cold water. In a saucepan, bring the milk, the rest of the remaining cream (145 g), and the pinch of salt to a boil.
In the 5 liter bowl, whisk the egg yolks with the sugar with a wire whisk. Pour the boiling mixture over the whipped egg yolks, then mix quickly with the whisk to dissolve everything. Cook the custard in a bain-marie until it reaches a temperature of 82°.
Once the custard reaches the indicated temperature, immediately pour 400g of custard into a separate bowl. Add the isinglass, well squeezed out of the excess water in which it was hydrated, and mix with a whisk until it dissolves. Isinglass only dissolves in hot compounds.
Add the pistachio paste to the cream, mix with a hand whisk and leave to cool until it reaches a temperature of 43°/45°.
Attach the Pastry Spatula. Mix the previously semi-whipped cream into the cooled cream at minimum speed.

For cooling:

Place a silicone mold with a diameter of approximately 20 cm on a baking tray, so that once the mixture has been poured inside, it will be easier to move it. Pour the base of the pistachio bavarois into the mold up to 1 cm from the edge.
Leave the Bavarois to thicken in the freezer for about 10-15 minutes, until it is slightly firm. At this point, place the cereal and chocolate base on the bavarois, pressing it lightly to ensure that everything remains aligned at the same level. Place the mold in the freezer for another 8 hours or until the following day.

To defrost the bavarois:

Remove the cake from the mold and place it, still frozen, on the serving plate. Leave it to thaw gradually in the refrigerator, until it reaches the positive temperature.

For the chocolate ganache:

Bring the cream to the boil. Meanwhile, finely chop the chocolate, place it in a bowl, add the boiling cream and mix until everything melts.
Allow the ganache to thicken slightly, then when it has reached the ideal consistency, spread it with a spoon over the cake, creating chocolate flows.
Decorate the surface of the Bavarian cream with chopped pistachios and chocolate curls, then place in the refrigerator until ready to serve.

Maria Borg