Poached Tamarillo with Vanilla-Yoghurt Bavarois from The Sugar Club Cookbook by Peter Gordon
The tamarillo is originally from South America but grows really well in the warmer climes of New Zealand. When I was a child it was known as ‘tree tomato’ (and kiwi fruit as ‘Chinese...
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Ingredients
- 150g (5oz) caster sugar
- 4 leaves gelatine, soaked in cold water for 4 minutes
- 1 vanilla pod – use the seeds, which you scrape off
- ½ teaspoon finely grated orange zest
- 350ml (12fl oz) double cream, lightly whipped
- 600ml (1 pint) sheep’s yoghurt (cow’s milk yoghurt is fine, but I prefer the sharpness given by sheep’s yoghurt)
- 200g (7oz) demerara sugar
- 2 star anise
- 1 cinnamon stick
- 150ml (5fl oz) double cream
- 6 tamarillos
- 750ml red wine (standard bottle size)
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