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CATEGORY CUISINE TAG YIELD
Dairy, Grains Food networ, Food2 6 Servings

INGREDIENTS

6 Tamarillos
750 Red wine
200 g Demerara sugar
2 Star anise
1 Cinnamon stick
1 Thumb fresh ginger, sliced
50 g Golden syrup
50 g Caster sugar
50 g Unsalted butter
50 g Baking flour, sifted
150 Double cream
Seeds from 1 vanilla pod
1/2 t Orange zest
200 Honey
4 Leaves gelatin, soaked for 4
minutes
500 Sheep's yoghurt
450 Double cream, lightly
whipped

INSTRUCTIONS

Bring the wine, sugar, star anise, ginger an cinnamon to the boil in  a
pan. Lightly score the pointed end of the tamarillos with an "X".  Put
them in the liquid and bring it back to the boil, then reduce the
heat. Cover with a circle of greaseproof paper and simmer for 5
minutes until the fruit is cooked. A skewer should be easy to insert
through their skin. Leave them to cool in the liquid.  To make the
brandy snaps, put the golden syrup, sugar and butter into  a pan and
boil until it's a light brown colour, stirring  continuously. Remove
from the heat and stir in the flour, making sure  there are no lumps.
Return to the stove and cook, stirring  continuously for 2 minutes.
Remove from the heat and cool for 10  minutes.  Take a teaspoonful of
the mixture in your hand and flatten it out as  thin as you can, then
place on a baking tray covered with non-stick  baking parchment. These
snaps spread quite a lot so start with just 4  per tray. Place in a
preheated oven at 200C and cook for 5-8 minutes.  They are ready when
dark golden and bubbly. Remove the tray from the  oven and let them
cool for a while, then when they are manageable  remove from the
parchment and fold into a cone shape, letting them  rest in coffee cups
while they set.  The bavarois can be made in one large mould or divided
into 6 smaller  ones. Bring the double cream, vanilla seeds, orange
zest and honey to  the boil. Remove from the heat and add the gelatin.
Stir until  dissolved then leave to go cold. Whisk in the yoghurt, then
gently  whisk in the whipped cream. Pour into the mould or moulds and
leave  to set in the fridge for at least 4 hours.  DISCLAIMER©
Copyright 1996 - SelecTV Cable Limited. All rights  reserved.  Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 95
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 18.3mg
Sodium: 1.9mg
Potassium: 24.6mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: <1g
Protein: 1.1g


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