Poached Tamarillo with Vanilla-Yoghurt Bavarois

Name: Poached Tamarillo with Vanilla-Yoghurt Bavarois
Yield: For Six Desserts
Ingredients: ½ teaspoon finely grated orange zest; 4 leaves gelatine, soaked in cold water for 4 minutes; 150ml (5fl oz) double cream; 200g (7oz) demerara sugar; 1 vanilla pod – use the seeds, which you scrape off; 750ml red wine (standard bottle size); 6 tamarillos; 150g (5oz) caster sugar; 2 star anise; 600ml (1 pint) sheep’s yoghurt (cow’s milk yoghurt is fine, but I prefer the sharpness given by sheep’s yoghurt); 350ml (12fl oz) double cream, lightly whipped; 1 cinnamon stick

Preparation info

For
Six
Desserts

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

The tamarillo is originally from South America but grows really well in the warmer climes of New Zealand. When I was a child it was known as ‘tree tomato’ (and kiwi fruit as ‘Chinese gooseberry’). Tamarillos are very sharp-tasting, so they usually need a bit of sugar to make them edible. Here the bavarois is a perfect foil to them. This was our main dessert for Christmas 1996, served with a brandy snap.