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Friday, February 13, 2009

Bavarois with Fresh Figs

The right kind of yoghurt is the secret key to these melt in the mouth Bavarois. This is an adaptation of a Peter Gordon recipe from the Sugar Club, London. I am a huge fan of his and have been fortunate to experience two of his restaurants: Sugar Club (now closed) and Dine in Auckland. Peter is also at The Providores and Tapa Room, London.

Serves: 6


100ml double cream
1 vanilla pod, seeds only
150g caster sugar
4 leaves gelatin leaves, softened in cold water for 4-5 minutes
300ml yoghurt – rich Greek (not Onassis) or equivalent
175ml double cream, lightly whipped
Served with fresh figs and orange blossom honey

Equipment: 6 dariole moulds slightly greased with almond oil


Bring 100ml cream, sugar and vanilla to the boil. Remove from the heat, add softened gelatin, stir until dissolved, allow to cool. Add yoghurt and whipped cream. Pour into moulds and refrigerate overnight. Grate a little orange over the top for special effect and serve with any fresh fruit and honey.

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