Lychee & lemongrass bavarois

Lychee & lemongrass bavarois

Bavarois au litchi et à la citronnelle

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

This recipe belongs to my passionate, full-of-life ex-Red Lantern chef and dear friend Momo, who returned to France to become a professional patissier, baker and chocolatier. Bavarois is a delicate French dessert, similar to pastry cream, but set with gelatine. Fruit is a common accompaniment. This version, with raspberry and lychee, is fresh and summery.

Ingredients

Quantity Ingredient
6 fresh lychees, peeled and halved, plus extra to serve
300g fresh raspberries
6 ready-made brittany shortbread discs, 7 cm wide
6 ready-made chocolate discs, 8 cm wide, (see Note)
dark chocolate curls, to decorate (see Note)

Crème anglaise

Quantity Ingredient
4 egg yolks
150g caster sugar
250ml milk
1 lemongrass stem, halved
4 sheets gelatine, soaked in water for 20 minutes
500ml thickened cream

Glaze

Quantity Ingredient
60ml mango puree, (from a tin is fine)
40g liquid glucose
110g caster sugar
1 teaspoon pectin, (see glossary)
1 teaspoon lemon juice

Method

  1. Start by making the crème anglaise. Whisk the egg yolks and sugar in a heatproof bowl until pale and creamy. In a saucepan, bring the milk and lemongrass to the boil, then pour over the egg yolk mixture, whisking constantly. Discard the lemongrass.
  2. Now set the bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Whisk vigorously for 10 minutes, or until the mixture thickens and falls away from the whisk in thick ‘ribbons’. Remove the bowl from the heat, stir in the gelatine, then cool the mixture over a bowl of ice.
  3. In a separate bowl, use an electric mixer to beat the cream until peaks form. When the milk mixture is completely cold and firming up, fold the whipped cream through until completely incorporated.
  4. Pour the mixture into six round 125 ml bavarois moulds that are 7 cm wide. Place a raspberry and two lychee halves into each, then add more bavarois mixture to cover the fruit. Now freeze for 1–1½ hours, or until set.
  5. Combine all the glaze ingredients in a small saucepan. Stir in 110 ml water and bring to a light simmer over medium heat. Cook for 10 minutes, or until thickened into a glaze. Remove from the heat and allow to cool.
  6. To assemble your desserts, place a shortbread disc on each serving plate. Top each shortbread disc with a chocolate disc. Carefully unmould each bavarois and place one on each chocolate disc. Drizzle with the mango glaze. Garnish with the chocolate curls and serve with extra lychees and the remaining raspberries.

Note

  • Ready-made chocolate discs can be purchased from chocolate specialty shops. To make chocolate curls, use a vegetable peeler to shave long curls from the longest, thinnest edge of a block of chocolate.
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