Name: Passion Fruit Bavarois
Ingredients: 500 ml Milk; (18fl oz); 1/2 Vanilla pod; split lengthways; 3 md Size egg yolks; 75 g Caster sugar; (3oz); 4 Sheets leaf gelatine or 15g sachet; ; powdered gelatine; 1 142 millilit double cream; lightly whipped; 1 150 gram car natural Greek yogurt; 6 Passion fruit; seeds scooped out

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Fruits, Grains	Greek	Sainsbury’s, Sainsbury15	6	servings

INGREDIENTS

500	ml	Milk; (18fl oz)
1/2		Vanilla pod; split lengthways
3	md	Size egg yolks
75	g	Caster sugar; (3oz)
4		Sheets leaf gelatine or 15g sachet
		; powdered gelatine
1		142 millilit double cream; lightly whipped
1		150 gram car natural Greek yogurt
6		Passion fruit; seeds scooped out

INSTRUCTIONS

Place the milk in a saucepan with the vanilla pod, bring almost to the boil
then remove from the heat and leave to stand for 15 minutes to infuse.
Remove the vanilla pod, scrape out the seeds and return them to the milk.
Whisk together the egg yolks and sugar. Whisk in the infused milk and
return to the saucepan.
Slowly bring to the boil, stirring continually until thickened slightly.
Remove from the heat, pour into a bowl and allow to cool to hand hot.
Prepare gelatine following pack instructions and stir in. Cool completely
and when almost set, stir in the cream, yogurt and seeds and juice from 4
passion fruit.
Divide the mixture between 6 individual moulds or 1 large mould and chill
until set.
To serve, emerse the outside of the mould(s) briefly in hot water and turn
out onto a serving plate. Serve with a spoonful of passion fruit seeds.
Converted by MC_Buster.
NOTES : A velvety smooth, creamy dessert with fresh passion fruit.
Converted by MM_Buster v2.0l.

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