Summer fruit soup with vanilla bavarois
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Oranges; juiced, liquidised | |
| ; and passed through | ||
| ; a sieve | ||
| 6 | Passion fruit seeds; liquidised and | |
| ; passed through a | ||
| ; sieve | ||
| 1 | small | Melon; diced |
| 1 | Paw paw; diced | |
| 1 | Mango; diced | |
| 1 | Kiwi fruit; diced | |
| 1 | Punnet strawberries; diced | |
| 1 | Punnet raspberries; diced | |
| Fresh mint | ||
| ½ | pint | Milk |
| 4 | Egg yolks | |
| 125 | grams | Sugar |
| 2 | Vanilla pods; (seeds only) | |
| 3 | Leaves gelatine; soaked in cold | |
| ; water | ||
| ½ | pint | Semi-whipped cream |
Directions
BAVAROIS
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.
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Carlton Food Network
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