Coconut Bavarois with tropical fruit

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

A good combination of fruit to serve with this bavarois is pink pawpaw, pineapple and passionfruit. Cooking a custard may seem daunting at first. If you are worried about curdling the mixture, have a bowl, whisk and ice ready, and pour the custard into the bowl set over ice and whisk it as soon as it thickens. You will need six small moulds, approximately 225 mL (7 fl oz) each to make the bavarois. Alternatively, make them in six glasses and dont turn them out to serve. You will have to ser