Fruit Bavarois from Tony Bilson's Recipe Book by Tony Bilson
Pass the fruit through the finest blade of a food mill. Mix together the purée, the lemon juice and the sugar. Warm the crème anglaise and incorporate the softened gelatine. Amalgamate the two and...
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Cooking tools:
- Food mill
- Mold
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Spatula
- Plate
Ingredients
- 500 ml cream whipped with 50 g caster
- 15 g gelatine
- 250 ml crème anglaise or peaches)
- juice of 2 lemons, or to taste
- 100 g sugar
- 500 g fruit (berry fruit, poached pears
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