Coconut Bavarois with Poached Tamarillos

Name: Coconut Bavarois with Poached Tamarillos
Yield: Serves 6
Cuisine: Australian
Ingredients: 3¼ cups (825 mL/26 fl oz) milk; 1½ cups (125 g/4 oz) desiccated coconut; 12 tamarillos; 4 leaves gelatin; 5 eggs; 1 cup (250 g/8 oz) white granulated sugar; 1 vanilla bean; 200 g (6½ oz) white granulated sugar; 1¼ cups (310 mL/10 fl oz) water; 2 cups (500 mL/16 fl oz) heavy whipping (double) cream, whipped to soft peaks; walnut oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Bavarois literally means Bavarian cream, a cold, light, egg custard often served with fruit. This is an exotic variation of a traditional European dessert.

Ingredients

Custard

1½ cups (125 g/4 oz) desiccated coconut
3¼

Europe
Oceania
Germany
Australia
Dessert

Method

Put the coconut, milk, sugar and vanilla bean into a saucepan and slowly bring the mixture to the boil. Simmer for 5 minutes then strain through a fine sieve, pressing the milk from the coconut with the back of a wooden spoon.

Soften the gelatin in a little water. Return the milk to the saucepan, beat in the 3 eggs and cook the custard gently over a low heat until it coats the back of t