Tuesday, February 20, 2018
BavaroisIngredients
  • 3 egg yolks
  • ½ cup castor sugar
  • 1½ cups milk
  • 1 tablespoon gelatine
  • 3 tablespoons water
  • 3 medium custard apples
  • 300ml carton thickened cream
  • strawberries for garnish
  • lemon rind

Method

Beat egg yolks and sugar in small bowl until thick and pale. Heat milk with lemon rind in saucepan for about 10 minutes (do not boil). Remove rind, whisk egg yolk mixture into milk, stir over low heat until thickening, remove from heat, cool to room temperature.

Sprinkle gelatin over water, dissolve (microwave on high for 10 seconds) cool to room temperature. Stir gelatine mixture into custard mixture, pour into large bowl.

Stir in strained pureed custard apple flesh, fold in whipped cream. Pour into 6 lightly oiled dishes (¾ cup capacity). Refrigerate several hours or overnight. Turn onto serving plates

Decorate with sliced strawberries. Blend a few strawberries to make a coulis and drizzle on the plate.

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