Jersey Cream, Prune, Salted Caramel, Milk & Sugar Crystals


Preparation info

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By Peter Gilmore

Published 2014

  • About

This textural dessert has an elegant simplicity to its form. The milk and sugar crumbs—made from dried milk skin, caramelised starch sheets and pulled butter toffee—present what appears to be a crystalline structure. At the core of the dish is a delicate just-set Jersey cream enriched with soft salted caramel. The textural interplay results in an exciting contrast on the palate. The sweetness is offset by the sharp astringency of the natural prune juice extraction.

To Finish

Remove the jersey milk bavarois in the rice bowls from the refrigerator. Using a round spoon, scoop a neat hole from the centre to about half the depth of the bavarois in each bowl. Rewhisk the custard cream mixture until light peaks form. Spoon the custard mixture into the hole in the bavarois and smooth over so it is level with the surface of the bavarois.

In a large bowl, put equal amounts of the milk skin, caramelised starch sheets and pulled butter toffee and use your hands to break them up into small pieces. Mix well.

To Plate

Place a tablespoon of the caramel whip into the centre of each serving bowl. Spread out with the back of a soup spoon until it makes a circle just a little narrower than the diameter of your bavarois. Make a small well in the centre of the caramel whip. Pour 2 teaspoons of the prune juice syrup into the well.

Carefully invert the jersey milk bavarois with custard cream onto the caramel whip and prune juice syrup and peel off the plastic wrap.

Take a generous handful of the combined milk skin, caramelised starch sheets and pulled butter toffee shards and place it on top of each bavarois. Allow to form a natural dome over the jersey cream. Drizzle around the edges with an extra 1–2 teaspoons of the prune juice syrup. Serve.

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