Minted raspberry bavarois
Ingredients
450g fresh, or frozen and thawed, raspberries
30ml (2 tbsp) icing sugar
30ml (2 tbsp) lemon juice
15ml (1 tbsp) finely chopped fresh mint
30ml (2 tbsp) or 2 sachets powdered gelatine
75ml (5 tbsp) boiling water
300ml Crème Anglaise, made with skimmed milk
250g Greek yoghurt
Fresh mint sprigs, to decorate
For the Crème Anglaise:
1 vanilla pod
300ml skimmed milk
4 egg yolks
250g golden caster sugar
Method
For the Crème Anglaise:
1. Split the vanilla pod lengthwise and scrape the tiny black seeds with the back of knife. In a saucepan, combine milk with the vanilla pod and seeds and bring to boil, stirring frequently. Remove from heat, cover and leave to stand for 15-20 minutes.
2. In a bowl, whisk egg yolks and sugar for 2-3 minutes until thick and pale. Whisk in the hot milk and return the mixture to the saucepan.
3. With a wooden spoon, stir over a medium-low heat (around 82 degrees Celsius), stirring constantly until the sauce begins to thicken and coat the back of a spoon (do not allow to boil or the custard may curdle). Immediately strain the sauce into a chilled bowl and leave to cool. Strain the sauce occasionally. Cover the top of the bowl with plastic film to prevent a skin forming. Set aside.
For the fruit puree:
1. Reserve a few raspberries for decoration. Place the other raspberries, icing sugar and lemon juice in a food processor or blender and process them until smooth.
2. Press the purée through a sieve to remove the raspberry pips. Add some mint leaves. You should have about 600ml/2½ cups of purée.
For the bavarois:
1. Sprinkle 5ml/1 tsp gelatine over 30ml/2 tbsp boiling water and stir until the gelatine has dissolved. Stir into 150ml of the fruit purée.
2. Pour this jelly into a 1 litre/4-cup mould, and leave the mould to chill in the refrigerator until the jelly is just on the point of setting. Tip the tin to swirl the setting jelly around the sides, and then leave to chill until the jelly has set completely.
3. Stir the remaining 450ml fruit purée into the custard and yoghurt. Dissolve the rest of the gelatine in the remaining water and stir it in quickly.
4. Pour the raspberry custard into the mould and leave it to chill until it has set completely.
5. To serve, dip the mould quickly into hot water and then turn it out. Decorate with the remaining raspberries and mint sprigs.
- Recipe contributed by Joshua
|
more recipes :
|
Home 
Contact Us 
To Advertise 
Bookmark Us
