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Name: Passion Fruit Bavarois
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 500 ml Milk; (18fl oz); 75 g Caster sugar; (3oz); ; powdered gelatine; 1 142 millilit double cream;; 6 Passion fruit; seeds scooped; 1 150 gram car natural Greek; 3 md Size egg yolks; 4 Sheets leaf gelatine or 15g; 1/2 Vanilla pod; split

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INGREDIENTS

500 ml Milk; (18fl oz)
75 g Caster sugar; (3oz)
; powdered gelatine
1 142 millilit double cream;
6 Passion fruit; seeds scooped
1 150 gram car natural Greek
3 md Size egg yolks
4 Sheets leaf gelatine or 15g
1/2 Vanilla pod; split

Servings

INSTRUCTIONS

Place the milk in a saucepan with the vanilla pod, bring almost to the boil then remove from the heat and leave to stand for 15 minutes to infuse. Remove the vanilla pod, scrape out the seeds and return them to the milk. Whisk together the egg yolks and sugar. Whisk in the infused milk and return to the saucepan. Slowly bring to the boil, stirring continually until thickened slightly. Remove from the heat, pour into a bowl and allow to cool to hand hot. Prepare gelatine following pack instructions and stir in. Cool completely and when almost set, stir in the cream, yogurt and seeds and juice from 4 passion fruit. Divide the mixture between 6 individual moulds or 1 large mould and chill until set. To serve, emerse the outside of the mould(s) briefly in hot water and turn out onto a serving plate. Serve with a spoonful of passion fruit seeds. NOTES : A velvety smooth, creamy dessert with fresh passion fruit.

NOTES

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Passion Fruit Bavarois

500 ml Milk; (18fl oz) 
75 g Caster sugar; (3oz) 
  ; powdered gelatine 
1  142 millilit double cream; 
6  Passion fruit; seeds scooped 
1  150 gram car natural Greek 
3 md Size egg yolks 
4  Sheets leaf gelatine or 15g 
1/2  Vanilla pod; split

Place the milk in a saucepan with the vanilla pod, bring almost to the boil  then remove from the heat and leave to stand for 15 minutes to infuse.  Remove the vanilla pod, scrape out the seeds and return them to the milk.    Whisk together the egg yolks and sugar. Whisk in the infused milk and  return to the saucepan.    Slowly bring to the boil, stirring continually until thickened slightly.  Remove from the heat, pour into a bowl and allow to cool to hand hot.  Prepare gelatine following pack instructions and stir in. Cool completely  and when almost set, stir in the cream, yogurt and seeds and juice from 4  passion fruit.    Divide the mixture between 6 individual moulds or 1 large mould and chill  until set.    To serve, emerse the outside of the mould(s) briefly in hot water and turn  out onto a serving plate. Serve with a spoonful of passion fruit seeds.        NOTES : A velvety smooth, creamy dessert with fresh passion fruit.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (12g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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