Kirsch bavarois with nectarine compôte

This is one of my very favourite desserts, taught to me by Urs Inauen. When we started a class together at Regency Hotel School, making a bavarois as light as this was one of the most exacting feats we set our students. Light and creamy, firm but not stiff, buoyant in texture— these were the characteristics we were looking for. The combination of lime and ginger in the sauce brings out all the flavours of the dish, adding a tropical and exotic side to a classic European experience. Allow 4-