Passion fruit bavarois

Serves 4

• 300 ml/½ pint milk
• 0.5 vanilla pod
• 3 leaves gelatine
• 4 egg yolks
• g/3 oz caster sugar
• fl oz passion fruit purée
• 300 ml/½ pint double cream
• 1 tbsp icing sugar

Step 1
Heat together the milk and vanilla pod.

Step 2
Whisk thoroughly as it comes to the boil to disperse the black seeds, then remove from the heat, cover and leave to infuse for 30 minutes.

Step 3
Put the gelatine leaves in a bowl, cover with cold water and leave to soften.

Step 4
Beat together the egg yolks and caster sugar.

Step 5
Strain the flavoured milk into this mixture, and put back on a gentle heat stirring constantly until the sauce has the consistency of thin cream.

Step 6
Whisk thoroughly at this point to homogenise, then strain through a fine sieve into a cool bowl.

Step 7
Put the softened gelatine in a small pan with 2 tbsp water and heat gently until melted.

Step 8
Add to the warm custard and mix thoroughly.

Step 9
When the custard is cold, stir in the passion fruit purée, and either place the bowl over ice or put it in the fridge.

Step 10
Lightly whip the double cream with the icing sugar.

Step 11
When the custard has started to set, fold in the lightly whipped cream and quickly pour it into either one large soufflé dish or four individual ramekins.

Step 12
This then needs to be broken down into manageable liquidity either in a blender or food processor, before folding in the cream.

Step 13
If you use the bowl over ice method, then, from time to time, as the custard cools, draw a wooden spoon through the mixture until it has a jelly-like consistency, at which point you can fold in the cream.

Step 14
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