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