Bavamellow of pineapple and strawberry mirage

Recipe from: 11/1/1996 12:00:00 AM
Ingredients 25
Servings 6
Time

Ingredients

  • BAVAROIS
  • 6
    egg whites
  • 100
    g
    icing sugar
  • 30
    ml
    gelatine
  • 60
    ml
    water
  • 500
    ml
    cream, whipped
  • 410
    g
    strawberries, drained and pulped
  • few drops red food colouring
  • 125
    ml
    canned pineapple pulp
  • 3
    drops each, strawberry and pineapple essence
  • few drops yellow food colouring
  • TUILES
  • 125
    g
    castor sugar
  • 5
    ml
    vanilla essence
  • 100
    g
    sifted flour
  • 2
    eggs
  • pinch of salt
  • 30
    g
    melted butter
  • CHOCOLATE SQUARES
  • 100
    g
    dark chocolate, melted
  • 50
    g
    white chocolate, melted
  • DECORATIVE ACCOMPANIMENTS
  • strawberry halves
  • pineapple pieces
  • 200
    ml
    strawberry jam, heated
 

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.
 

Read more on: bake  |  fruit
 

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