Scarlett WLemon and Apple Bavarois
September 27th 2006 10:51
Lemon and Apple Bavarois
About Bavarois
Bavarois is the French name for Bavarian cream, it is a delicate cream dessert with a crème Anglaise base made from either milk, cream or a fruit puree and then aerated with whipped cream and whipped egg whites before being set in the refrigerator with gelatine. It may served on its own as an individual dessert or as a filling for a variety of charlottes, tortes, cakes etc.
About apple crisp
An apple crisp is a somewhat loosely-defined American dessert. It usually consists of cooked apples topped with toasted or baked oats. It often uses cinnamon and other spices, perhaps combined with butter or margarine, flour, and/or sugar to form a crispy topping. Many different kinds and combinations of fruit can be used in the treat.
INGREDIENTS
Serves 6
11 gm sachet of powdered gelatine
450 gm / 1 lb Brimley apples, peeled, cored and chopped
2-3 tablespoons caster sugar
2 lemons
400 ml / 14 fl oz carton of ready-made custard
142 ml / ¼ pint carton of double cream
whites of 2 eggs, at room temperature
For the apple crisps
1 lemon
2 Granny Smiths, whole
1. The day before: measure 3 tablespoons of cold water into a bowl, sprinkle in the gelatine and leave to soak. To prepare the puree, put the chopped apples and 2 tablespoons of sugar in a pan with the juice of one of the lemons. Cover and cook for 5 minutes, stirring a few times, until softened. Sieve to make a puree. Taste for sweetness and add a little more sugar if necessary, then allow to cool.
2. Put the gelatine bowl in a small pan with a little water and heat gently until dissolved. Spoon the custard into a large bowl and stir in the gelatine. Mix the apple puree and grated zest of both lemons. Whip the cream and fold it in.
3. Whisk the egg whites to soft peaks and fold them in. Pour into a 1 litre basin or mould, cover with film and chill overnight.
4. Make the crisps: preheat the oven to 110 degrees Celsius. Put the sugar in a pan with 400ml water, the grated zest of the lemon and a squeeze of its juice. Heat gently, stirring, until the sugar dissolves. Bring to the boil slowly, then boil rapidly for 5 minutes. Remove from the heat.
5. Thinly slice the apples and add to the syrup for 2 minutes. Remove with a draining spoon and lay on baking sheets. Bake for 1½ hours, then leave to cool on a wire rack.
6. Spoon the bavarois into bowls or tumblers and decorate with the apple crisps.
Tips:
1. Make the bavarois the day before and chill.
2. Make the apple crisps up to 2 days ahead, store airtight.
**From “Good Food for Friends”**
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