Make a custard using the milk, egg yolks, vanilla seeds and sugar. Add the gelatine to the custard while still hot and pass through a fine sieve. Add to the cream when cool and pour into moulds. Chill in the fridge. Gently mix the fruit through the orange and passion liquid, and spoon into bowls. Loosen the moulds under the hot tap and turn out the bavarois into the centre of the fruit soup. Sprinkle with icing sugar and garnish with a sprig of mint. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1310 (58%)|
|Amt Per Serving||% DV|
|Total Fat 145.6g||194 %|
|Saturated Fat 52.7g||264 %|
|Monounsaturated Fat 64.2g|
|Polyunsanturated Fat 22.9g|
|Cholesterol 6717.8mg||2067 %|
|Sodium 286.7mg||10 %|
|Potassium 695.7mg||18 %|
|Total Carbohydrate 147.5g||43 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 147.4g|
|Protein 88.4g||126 %|
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Calories per serving: 2240
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