Name: Bavamellow of pineapple and strawberry mirage
Yield: 6 servings
Cuisine: Bake
Ingredients: 6.00 eggs white; 100.00 g icing sugar; 30.00 ml Sheridans gelatine; 60.00 ml water; 500.00 ml cream fresh, whipped; 410.00 g strawberries drained and pulped; Food colouring red; 125.00 ml pineapple tinned, pulp; 3.00 strawberries or pineapple, essence; Food colouring yellow; 125.00 g castor sugar; 5.00 ml vanilla essence; 100.00 g flour sifted; 2.00 eggs; salt just a pinch; 30.00 g butter melted; 100.00 g dark chocolate melted; 50.00 g white chocolate melted; strawberries cut in halves; pineapple pieces; 200.00 ml strawberry jam heated

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Ingredients (21)

BAVAROIS

6.00	eggs — white
100.00 g	icing sugar
30.00 ml	Sheridans gelatine
60.00 ml	water
500.00 ml	cream — fresh, whipped
410.00 g	strawberries — drained and pulped
	Food colouring — red
125.00 ml	pineapple — tinned, pulp
3.00	strawberries — or pineapple, essence
	Food colouring — yellow

TUILES

125.00 g	castor sugar
5.00 ml	vanilla — essence
100.00 g	flour — sifted
2.00	eggs
	salt — just a pinch
30.00 g	butter — melted

CHOCOLATE SQUARES

100.00 g	dark chocolate — melted
50.00 g	white chocolate — melted

DECORATIVE ACCOMPANIMENTS

	strawberries — cut in halves
	pineapple — pieces
200.00 ml	strawberry jam — heated

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Method:

BAVAROIS
1. Beat the egg whites until stiff. Mix in the icing sugar and beat well.
2. Place the gelatine in a small bowl, pour the water over it and leave to swell. Place bowl in a second bowl, filled with boiling water and leave hydrated gelatine to dissolve.
3. Fold a little of the egg white mixture into the dissolved gelatine and then add both back into the beaten egg white mix. (This prevents the gelatine from becoming stringy.
4. Spoon half the mixture into another bowl. Fold the strawberry pulp, essence and red colouring into one half and the pineapple pulp, essence and yellow colouring into the other.
5. Pour alternate layers of the mixtures into six ramekins and leave to set.
TUILES
6. Whisk together all the ingredients.
7. Place the batter into a piping bag and pipe a decorative form on baking paper.
8. Bake in an oven preheated to 220 ºC for about 4 minutes or until golden.
9. Remove from oven, allow to cool slightly on tray, then drape over a rolling pin to cool.
CHOCOLATE SQUARES
10. Spread the dark chocolate out on a sheet of greaseproof paper and allow to set. Cut into squares and remove from the paper. Drizzle the white chocolate over the squares and allow to set.
11. Turn the bavarois out on to serving plates
12. Arrange the chocolate squares around the bases and decorate with fruit and heated jam.
13.Place a tuile behind each bavarois just before serving.
Serves 6.