| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy, Eggs |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 6 |
|
Oranges; juiced, liquidised |
|
|
; and passed through |
|
|
; a sieve |
| 6 |
|
Passion fruit seeds; liquidised and |
|
|
; passed through a |
|
|
; sieve |
| 1 |
sm |
Melon; diced |
| 1 |
|
Paw paw; diced |
| 1 |
|
Mango; diced |
| 1 |
|
Kiwi fruit; diced |
| 1 |
|
Punnet strawberries; diced |
| 1 |
|
Punnet raspberries; diced |
|
|
Fresh mint |
| 1/2 |
pt |
Milk |
| 4 |
|
Egg yolks |
| 125 |
g |
Sugar |
| 2 |
|
Vanilla pods; (seeds only) |
| 3 |
|
Leaves gelatine; soaked in cold |
|
|
; water |
| 1/2 |
pt |
Semi-whipped cream |
INSTRUCTIONS
BAVAROIS
Make a custard using the milk, egg yolks, vanilla seeds and sugar. Add the
gelatine to the custard while still hot and pass through a fine sieve. Add
to the cream when cool and pour into moulds. Chill in the fridge.
Gently mix the fruit through the orange and passion liquid, and spoon into
bowls. Loosen the moulds under the hot tap and turn out the bavarois into
the centre of the fruit soup. Sprinkle with icing sugar and garnish with a
sprig of mint.
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