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- Tropical Bavarois
Back Tropical Bavarois
Bavarois is delicate cream dessert. In this recipe, we add a splash of the tropics with mango, coconut and passion fruit, to create something that is a delight at every bite.
- 2 pack pre-made sponge trifle fingers, approx 16
- 300ml coconut milk
- 150ml milk
- 6 eggs
- 200g caster sugar
- 11 sheets gelatine
- 200ml mango puree
- 350ml double cream
Total time required
- Preparation time:
- Other time: Set for 4 hours minimum, overnight ideal.
You will need 1x deep 21cm Springform Tin lined with cling film. You will also need 4 passion fruits, which you can pick up fresh in store. De-seed them by passing through a sieve.
- For the bavarois, pour the coconut milk into a pan and heat until just under boiling point.
- Whisk the egg yolks and 75g caster sugar together until pale and creamy.
- Pour the hot coconut milk over the eggs and whisk together.
- Soak 8 gelatine leaves in cold water for two minutes. Then, drain the gelatine, squeezing out any excess moisture and then add to the mixture.
- Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon (do not boil as the custard may split).
- Remove from the heat and transfer to a clean bowl. Leave to cool slightly before folding in the mango purée. Leave to cool completely.
- In a bowl, whip the cream until soft peaks form when the whisk is removed. Then fold into the Mango and coconut milk bavarois.
- Stand the trifle fingers vertically, next to each other, around the inside edge of the tin. Arrange them tightly together to form a seal and squash them slightly together so they remain upright.
- Spoon the bavarois into the sponge finger lined tin. Cover with cling film and chill in the fridge for 3-4 hours until set.
- For the Passion Fruit jelly, place the passion fruit juice (seeds removed), 125g sugar and 150ml/5fl oz water in a pan.
- Bring to the boil, stirring until the sugar has dissolved. Remove from the heat.
- Soak 3 gelatine leaves for two minutes in cold water. Drain the gelatine, squeezing out any excess moisture and add it to the pan. Stir until the gelatine has dissolved, then pass through a fine sieve into a jug.
- Leave to cool until just beginning to set, then pour over the surface of the set bavarois and chill for at least 3-4 hours until set, or overnight.
- When ready to serve, remove the bavarois from the tin and place on a serving plate or cake stand. Remove the cling film, serve and enjoy.