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Bavarois 03

A home-style Bavarois 03 made with Double Cream, Caster Sugar, Sheeps Yoghurt, Double Cream Lightly Whipped, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 150 ml
• 150 g
• 600 ml
• 350 ml
• 180 g
• 1/2 tsp

Method (preview)

1. 1

   Have ready one large mould or 6 smaller.

2. 2

   Bring the double cream, vanilla seeds, orange zest and caster sugar to the boil.

3. 3

   Remove from the heat and add the gelatine, stirring until dissolved, then leave to go cold. (If the mixture sets before the next step, warm carefully over a pot of hot water, mixing well until it softens).

4. 4

   Whisk in the yoghurt, then gently whisk in the whipped cream.

5. 5

   Pour into the mould or moulds and leave to set in the refrigerator for at least 4 hours.

6. 6

   Choose a saucepan in which the pears fit on their sides and cut a round of greaseproof paper which fits the pan exactly.

7. 7

   Put the sugar and wine in the pan and warm, stirring until the sugar has completely dissolved.

8. 8

   Add all the flavourings, bring to the boil and simmer steadily for 10 minutes, then turn down the heat so that the syrup barely bubbles.

9. 9

   Peel the pears and scoop out the flower end with a teaspoon, but leave the stalk on.

10. 10

    Cut a thin slice form the bottom of the pears so they can stand.

11. 11

    Put the pears in the red wine syrup and press the round piece of paper on top to keep them fully immersed.

12. 12

    Put the lid on the pan and poached very gently for 20-45 minutes or until just tender. (20 min. is minimum).

13. 13

    Let the pears cool to tepid in the syrup, then drain and chill them.

14. 14

    Strain the syrup and reduce over a high heat until glossy and thick enough to coat the back of a spoon, about 10 minutes.

15. 15

    Correct the seasoning with lemon juice and sugar.

16. 16

    Leave to cool.