Cover one end of 8 ring moulds,
Whip the cream in a separate bowl to ribbon stage and refrigerate until ready to use. Place the sugar syrup in a small saucepan and bring to the boil. Reduce to a simmer. Squeeze out the gelatine, add to the sugar syrup and stir until dissolved. Remove from the heat and stir into the crème Anglaise. Fold the cream through the crème Anglaise and pour the bavarois to the top of the moulds. Refrigerate for 6 - 8 hours until set. Place the three different citrus segments into separate bowls and pour
Add the Crème de Menthe to the lime segments. Add the Campari to the grapefruit segments. Add the Grand Marnier to the orange segments. Refrigerate and allow the segments to soak up the flavour and colour of the alcohols while the bavarois are setting. Drain the segments from the syrup and lay on a clean tea towel to absorb any excess syrup.
Remove the cling-film from the bavarois and place in the centre of a chilled bowl-plate. Run the tip of a knife around the edge of the bavarois and gently remove from the moulds. Arrange three overlapping segments of each citrus fruit around the bavarois. Start with the orange, followed by grapefruit and finally, the lime. Spoon a little of the syrup from the oranges to cover the surface of the bowl plate.
© 2005 Liam Tomlin. All rights reserved.