Peach Bavarois

Name: Peach Bavarois
Total time: 900 s
Yield: 4 to 5 Servings
Cuisine: British
Ingredients: 2 teaspoons Gelatine Powder; 2-3 tablespoons Water; 1 can (410 g) Peach Slices in Juice; 1 cup Milk; 2 Egg Yolks; 6 tablespoons Sugar *alter the amount to suit your taste; *Note: You can add Peach Flavouring Essence OR Liqueur if you have; 200 ml Thickened Cream; Peach Sauce *see ‘Step 8’

Hiroko Liston @hirokoliston

Melbourne, Australia

I make Bavarois desserts always based on my ‘Basic Bavarois’ recipe. Add extra ingredients such as pureed Fruit, so that you can make a variety of Bavarois desserts. Today I used 1 can Peach Slices. I pureed the drained Peach Slices and added 1/2 cupful of it to Bavarois mixture, and used the remaining puree for the sauce. It won’t cost you much, but result is really good.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes plus cooling time

4 to 5 Servings

2 teaspoonsGelatine Powder
2-3 tablespoonsWater
1 can (410 g)Peach Slices in Juice
1 cupMilk
2Egg Yolks
6 tablespoonsSugar *alter the amount to suit your taste
*Note: You can add Peach Flavouring Essence OR Liqueur if you have
200 mlThickened Cream
Peach Sauce *see ‘Step 8’

Saved

Steps

15 minutes plus cooling time

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
2

Drain the Peach Slices. Save some slices to mix with sauce if you wish to do so. Use a stick blender OR food processor to process Peach Slices into smooth puree. You will use 1/2 cupful of it for Bavarois and the remaining puree for the sauce.
3

Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add soaked Gelatine and mix well until Gelatine dissolves.
4

Place Egg Yolks and Sugar in a large heatproof bowl, and whisk until thick and pale. Gradually add the hot Milk mixture and whisk well. Return the mixture to the saucepan.
5

Heat the mixture over medium low heat, whisking constantly, until slightly thickened. DO NOT boil it. Remove from heat. *Note: This process is optional. As Egg Yolks can be cooked by the hot Milk mixture, you don’t need to heat it if you prefer.
6

Add 1/2 cupful Peach puree and mix well. When it is cool enough, leave it in the fridge until the mixture starts thickening.
7

When the mixture has started thickening, add softly whipped Cream and mix to combine. Pour the mixture into serving glasses. Place them in the fridge and leave to set.
8

To make the sauce, add some Caster Sugar to the remaining Peach puree. I added 1 tablespoon today. Cut saved Peach slices into small pieces and add to the sauce. *Note: I added 1 teaspoon Grand Marnier as well.
9

Serve with the sauce, OR you may wish to add chunkier pieces of Peach.

Basic Bavarois with Mixed Berry Sauce