Passion fruit bavarois
Serves: 8
Ingredients
- 100ml whole milk
- 430ml double cream
- 85g caster sugar
- 4 egg yolks
- 3½ gelatine leaves
- 500g passion fruit puree
Method
- Soak the gelatine leaves in cold water for 5mins.
- Bring the milk and 150ml cream to the boil.
- Mix the egg yolks and caster sugar.
- Pour milk and cream into the egg and sugar and mix to make a sauce Anglaise.
- Add the gelatine leaves. Add the passion fruit puree.
- Whisk 280ml of the double cream until you can make soft peaks. Add the cream to the passion fruit mix. Pour the mix into a mould. Leave in the fridge to set.
