Fruit Bavarois

• 500 g fruit (berry fruit, poached pears
• juice of 2 lemons, or to taste

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.