Fruit bavaroise
To make a fruit bavaroise, use fruit that has been puréed to a smooth paste and passed through a sieve if needed to create a fine end result.
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Ingredients
|
8 |
g |
gelatin |
|
0.5 |
|
lemon, juice |
|
300 |
ml |
fruit purée (raspberry) |
|
200 |
ml |
sugar syrup |
|
500 |
ml |
cream |
Preparation method
- Soak the gelatin in cold water.
- Place the fruit purée, sugar syrup, and lemon juice in a pan.
- Heat until just below boiling point and add the gelatin. Stir well until the gelatin has dissolved. Do not allow the liquid to boil.
- Set aside to cool until it starts to set (16-22°C).
- Beat the cream until firm and fold into the liquid in separate additions.
- Rinse the moulds with cold water before pouring in the bavaroise.
- Leave the mixture to set in the refrigerator and serve cold.
Serving suggestions
- As a dessert on its own served with fresh red fruits.
- As part of a dessert with components of pistachio and pomegranate.
- As part of a dessert with components of yoghurt and white chocolate.