4699 Diplomate aux Fruits

Method

Prepare 1) a round base of Genoise made with the addition of some mixed dried fruit; glaze the top surface with Apricot Sauce cooked to the small ball stage, 2) a Fruit Bavarois, moulded in a Charlotte mould.

To serve

Demould the Bavarois on to the Genoise base and surround it with some of the same fruit poached in syrup, as used for the Bavarois mixture.

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