4578 Bavarois à la Normande

Method

Make a fruit Bavarois mixture from a fine purée of apples cooked with sugar and flavoured with rum adding 100 g ( oz) diced apples cooked in butter per 500 g (1 lb 2 oz) of purée. Finish with the required amount of very fresh, half whipped cream.

When set, demould on to a dish and surround with quarters of apples which have been poached in vanilla-flavoured syrup.

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