Almond bavarois with rhubarb and praline recipe | delicious. magazine

Name: Almond bavarois with rhubarb and praline recipe | delicious. magazine
Ingredients: 150g blanched almonds; 350ml whole milk (preferably gold top); 3 large free-range egg yolks; 85g caster sugar; 2-3 gelatine leaves (see Know-how and tips); 150ml double cream; For the poached rhubarb; 400g rhubarb, cut into 5cm pieces; Pared zest 1 lemon; 125g caster sugar; For the praline; 100g caster sugar; 50g blanched almonds; You’ll also need; 4 x 175ml metal pudding moulds, oiled with a flavourless oil such as sunflower (or see tips); Plenty of ice cubes

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Bavarois is a French dessert made with milk. Our smooth almond recipe is served with tangy poached rhubarb and crunchy praline.

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Ingredients

150g blanched almonds
350ml whole milk (preferably gold top)
3 large free-range egg yolks
85g caster sugar
2-3 gelatine leaves (see Know-how and tips)
150ml double cream
For the poached rhubarb
400g rhubarb, cut into 5cm pieces
Pared zest 1 lemon
125g caster sugar
For the praline
100g caster sugar
50g blanched almonds
You’ll also need
4 x 175ml metal pudding moulds, oiled with a flavourless oil such as sunflower (or see tips)
Plenty of ice cubes