---------- 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    Sheets of gelatine
       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 gelatine 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 gelatine in it. Let it cool a little.
   
   Put the rum, the melted chocolate and the solved
   gelatine 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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