4573 Fruit Bavarois Mixture

Method

Mix 5 dl (18 fl oz or U.S. cups) fruit purée together with an equal quantity of syrup at 30° on the saccharometer. Add the juice of 3 lemons, 30 g (1 oz) soaked and drained and melted gelatine passed through a cloth and 5 dl (18 fl oz or U.S. cups) whipped cream.

Fruit Bavarois mixtures may contain some of the same fruit as used for the purée. The fruit in this case is added raw when it is strawberries, raspberries or redcurrants etc. or poached in syrup when it is a fleshy fruit such as pears, peaches, apricots etc.

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