Christine Manfield

Passionfruit Bavarois

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

A light, mousse-like cream tasting of passionfruit set just enough to still wobble, ethereal to the palate and one of my particular favourites. I am predictable in my constant use of passionfruit.

Ingredients

  • 125 ml milk
  • 4 large egg yolks
  • 150 g

Method

  1. Heat the milk in a saucepan to simmering point.
  2. Whisk the egg yolks and sugar together in a bowl until pale and creamy. Add the passionfruit juice, then whisk in the warm milk. Cook to the consistency of custard over a bain-marie, stirring constantly.
  3. Soak the gelatine leaves in cold water until softened, then squeeze out the water and stir into the cust