Apple bavarois

Apple bavarois
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 75 gr ginger nuts
  • 35 gr butter
Filling
  • 7 gr leaf gelatine
  • 400 gr apple
  • 50 gr water
  • 35 gr white sugar
  • 150 double cream
Apple jelly
  • 200 gr apple juice
  • 4 gr leaf gelatine
Instructions
Base
  1. Line the bottom and sides of the tin with baking paper.
  2. Use a food processor to pulse the biscuits to a breadcrumb consistency, pour in the melted butter and combine well.
  3. Pour the crumbs into a loose-bottomed tin and smooth around with the back of a spoon.
  4. Refrigerate until needed to set the butter.
Filling
  1. Soak the gelatine in ample cold water until soft.
  2. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender.
  3. Melt the gelatine in a pan over low heat and stir in to the apple puree. Allow to cool to room temperature.
  4. Whisk the cream to semi-soft peaks and fold into the puree.
  5. Pour the apple bavarois in the mould on top of the cold and set cookie base and refrigerate until set for at least two hours.
Apple jelly
  1. Soak the gelatine in ample cold water until soft.
  2. Melt the gelatine in a pan over low heat and stir in to the apple juice. Allow to cool to room temperature and pour on top of the apple bavarois.
  3. Return to the fridge to set, preferably half a day or overnight
  4. Unmold the bavarois by running a knife around the rim and turn upside down on the plate.
  5. Decorate with some fresh diced apple, whipped cream and a apple crisp.
Stuff to know
This recipe will make about 500 ml and feed 4 persons.
Use a really tart apple for a maximum of apple flavour, like a bramley apple or a Granny smith.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set before serving.
Serve the apple bavarois with an apple crisp (click here for the recipe).
Make the apple bavarois in individual rings lined with plastic.

 

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