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.