Feijoa and sauvignon blanc bavarois

Updated at: Thu, 17 Aug 2023 10:33:26 GMT

Step 1

Jelly

Step 2

1. Spray canola spray into either 12 timbale moulds or 8 small coffee cups.

Step 3

2. Bring all of the to a steady simmer, stir until all of the gelatine and sugar are dissolved.

Step 4

3. Remove from heat and pour into greased moulds.

Step 5

4. Place 1-2 pieces of the cooked feijoa from the bavarois mix into each mould so they sit nicely into the still hot jelly.

Step 6

5. Let cool in the refrigerator so the jelly is set when the bavarois mix is poured on top.

Step 7

Bavarois

Step 8

1. Bring the feijoas to the boil with the water and muscavado sugar. Once boiling reduce to a simmer, let simmer for 20 minutes or until the fruit is soft.

Step 9

2. Remove from the heat and place into a blender, puree the fruit. Strain the mixture and let cool, then add in the vodka. Set aside and begin to make the bavarois mixture.

Step 10

3. Beat the egg yolks with the sugar, working quickly as the sugar can burn the egg yolks and make them coagulate.

Step 11

4. Bring the milk with the vanilla pod and vanilla pod scrapings to just before boiling and then gradually mix into the egg mixture whisking continuously.

Step 12

5. Cook the milk and egg mixture (cream anglaise) over a medium-low heat stirring continuously until the mixture is thick enough to coat the back of a spoon in a thick layer.

Step 13

6. Completely dissolve the gelatine in 100 ml of boiling water, add to the hot cream anglaise ensuring all of the gelatine (mix) makes it into the cream anglaise.

Step 14

7. Place the saucepan into an ice bath and let cool to room temperature, it is important to remove the saucepan from the ice bath once it has reached room temperature, if it is too cold it will be difficult to fold into the cream and egg whites.

Step 15

8. Whip the cream to soft peaks and fold into the cream anglaise mix followed by the egg whites also whipped to soft peak. Finally fold through feijoa puree.

Step 16

9. Pour over jelly into the greased moulds, place on a tray and cover. Refrigerate for 4-6 hours and serve with fresh fruit and a biscuit, if so desired.

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