Thursday, May 18, 2006

Bavarois (fruit based):


Gelatine 4 leaves

Fruit puree 250gr

Whipping cream 250gr

Sugar to taste


If using leaf gelatine, soak in cold water.

Add the sugar to the fruit and mix it together.

Place the gelatine to the hot pan and remove the pan after melting them very quickly.

Put in the gelatine to the fruit.

Pass through a fine strainer into a clean bowl, leave in a cool place (on ice), and stirring occasionally until almost setting point.

Remove the bowl and fold in the lightly beaten cream.

Pour the mixture into an individual moulds.

Allow to set in the fridge for 45min.

Shake and turn out on to a flat dish or plates.

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