Special equipment: 6 round Bavarois molds
For the creme anglaise: Whisk together the egg yolks and sugar in a heatproof bowl, until pale and creamy.
Combine the milk and lemongrass in a saucepan over medium heat. Bring to a boil. Pour the boiling milk mixture over the egg yolk mixture, whisking constantly. Discard the lemongrass.
Set the bowl over a saucepan of simmering water (ensuring the base of the bowl does not touch the water) to make a double boiler. Whisk vigorously until the mixture thickens and the whisk leaves a ribbon trail, about 10 minutes.
Remove the bowl from the heat. Stir in the gelatin and cool over a bowl of ice.
In a separate bowl, using an electric mixer, beat the cream until peaks form. When the milk mixture is completely cold and firming up, fold in the whipped cream until completely incorporated.
Pour the mixture into 6 round bavarois molds. Place a raspberry and lychee into each, then add more mixture to cover the fruit. Freeze until set, 1 to 1 1/2 hours.
For the glaze: Combine 3 3/4 ounces water, the sugar, mango, glucose, lemon and pectin in a small saucepan over medium heat. Bring to a light simmer, and then cook until thickened, 10 minutes. Remove from the heat and cool.
Place the chocolate discs on the shortbread discs. Top with the bavarois. Pour 1 tablespoon mango glaze over each. Garnish with more raspberries and some chocolate curls, and then serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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