Fruit Bavarois

In place of custard, fruit puree forms the base for fruit bavarois. Add egg yolks for a rich result, especially if using strong-flavoured fruit, such as blackcurrants.

Prepare 500 ml sweetened fruit purée. The blackcurrant bavarois here is sweetened with 225 g sugar to 1 kg fruit. Stir in 4 tbsp liqueur (for blackcurrants, use cassis), and 15 g gelatine dissolved in 3 tbsp water. Whip 225 ml double cream to soft peaks and fold in. Make a syrup with 3 tbsp caster sugar and 50 g water. Beat the syrup with 3 egg yolks in a bowl over hot water until thick and pale, then gradually stir in the sweetened fruit purée. Spoon fruit bavarois into serving glasses or a mould and chill until set. Decorate with whipped cream and fresh fruit.