A bavarois with white, milk and dark chocolate served in an elegant glass to enjoy every spoonful.
Shave the three chocolates separately into small flakes and put them into three separate metal bowls. Prepare a crème anglais: heat the milk and cream and in a bowl beat the egg yolks and sugar. Add the mixture to the milk and cream, heat over a very low temperature (or use a double boiler) and stir with a spatula. Let simmer until the cream thickens.
As soon as it’s ready and while it’s still hot, pour equal portions into the three chocolates, whisk and melt the chocolate, making sure to keep the chocolates separate. Where necessary, add gelatin that has been softened and dissolve well. Chill the mixtures and add the semi-whipped cream.
Take two old-fashioned glasses and start with the white chocolate bavarois, taking up ¼ of the glass, chill in the freezer and repeat with the milk chocolate, then the dark chocolate. Finish with whipped cream, hazelnut crumble and pomegranate seeds.