Butternut Squash Bavarois served with Bramley Apple Puree and Kiwi Sorbet

Celebrate Bramley apple week by have a go at making this delicious variation on the classic bavarois




  • 400g squash (diced)
  • 185ml double cream
  • 185ml milk
  • 3 egg yolks
  • 100g caster sugar
  • 3 leaves of gelatine (soaked in cold water for 5 minutes)

Kiwi sorbet

  • 100g caster sugar
  • 50ml water
  • 4 kiwi fruit (peeled and quartered)
  • 1 tbsp lime juice

Apple puree

  • 2 brambly apples (peeled and diced)
  • 1 tbsp caster sugar
  • 2 tbsp water


  • To make the bavarois, roast the butternut squash at 180 degrees centigrade for about 20/30 minutes until soft and leave to cool. Meanwhile, heat the milk and cream then add the gelatine followed by the squash then liquidize and pass through a sieve
  • Whisk the egg yolks and sugar together then gradually poor onto the squash mixture. Put into a clean pan and cook slowly, stirring all the time so it does not catch, until the mixture is thick enough to coat the back of a spoon
  • Pour the mixture into 7cm circular moulds and leave in the fridge until set
  • To make the kiwi sorbet, blitz the lime juice and kiwi fruit until smooth. Mix the water and sugar in a pan and simmer for 5 minutes. Add the kiwi mix to the sugar syrup, leave to cool then place in an ice cream machine, churn until thick and freeze
  • For the apple puree, place all ingredients into a pan, simmer until the fruit begins to collapse and blend in a liquidizer. Leave to cool
  • To serve, spoon a smear of apple puree in the centre of a large plate. Remove the bavarois from the mould and place on top. Place a few crushed nuts next to this, pistachios are good, then put a ball of sorbet on top.
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