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Fruit Bavarois
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
Ingredients
500 g - juice of
2
Method
Pass the fruit through the finest blade of a food mill. Mix together the purée, the lemon juice and the sugar. Warm the crème anglaise and incorporate the softened gelatine. Amalgamate the two and fold into the whipped cream. Mould and serve the bavarois as previously described.
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