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.

Makes

4 to 5 Servings

Ingredients

2 teaspoons Gelatine Powder
2 to 3 tablespoons Water
1 cup Milk
1 can (410g) Peach Slices in Juice
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.
200ml Thickened Cream
Peach Sauce *see ‘Method 8’

Method
  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 the 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.