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16
servings, 5 ounces each; may be prepared using Flexipan No. 1897Medium
By Bo Friberg
Published 1989
This dessert is a converted blancmange recipe in which the macadamia nuts and white chocolate replace the almonds. It came about after I had taken a trip to Hawaii—hence the tropical garnish. The Bavarian is just as good, however, served with a seasonal fruit salad and presented with the sauce surrounding the dessert. Do not be afraid to experiment with a different sauce. Pineapple sauce, for example, provides an excellent contrast to the sweet Bavarian and makes a good canvas for the fruit