Vanilla bavarois with blackberry compote

Start with the blackberry compote. Put the blackberries and jam sugar in a saucepan and cook for a few minutes. Strain out the seeds through a fine-meshed sieve. Pour into 6 silicone molds and put in the freezer for 1 hour.

Make the bavarois. Finely chop the chocolate and place in a bowl. Put the gelatine sheet in water for 10 minutes. Lightly whip the cream, fold in the yoghurt and put to one side.

Boil milk and vanilla sugar, set aside. Whisk together the egg yolks and the sugar. Pour over the hot milk while whisking. Pour everything back into the pan and simmer, stirring, until it thickens, about 80°C.

Remove the pan from the heat and stir in the gelatin. Pour the hot cream over the chocolate and stir until smooth. Allow the mixture to cool to approx. 37°C and then fold in the whipped cream. Pour the cream over the frozen blackberry compote and freeze for about 2 hours.

Prepare the blackberry sauce. Thaw blackberries and strain out the seeds through a fine mesh sieve. Boil the blackberry juice with the jelly sugar for 30 seconds. Pour into a piping bag or bottle with a small nozzle and put in the fridge.

Make the meringue. Preheat the oven to 125°C. Whisk the egg whites, 100 grams of sugar and the vinegar until a stiff foam forms. Whisk the rest of the sugar into the meringue. For flat meringues, spread the mixture on a baking sheet. For mini meringues, fill a piping bag with any type of nozzle and pipe into small peaks. Bake for about 1 hour, leave to dry in the oven. Dust on berry powder.

Arrange the dessert on 6 plates. Drizzle the blackberry sauce in a ring on the plate. Take out the bavarois and place with the compote facing up in the middle of the plate. Decorate with fresh blackberries and meringue.