INGREDIENTS

INSTRUCTIONS

BRANDY SNAPS
BAVAROIS
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.
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