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Passionfruit bavarois

A recipe from the Good Food collection.

Ingredients

Passionfruit bavarois
Passionfruit bavarois
2 × 170 g cans passionfruit in syrup
300 g silken tofu, chopped
600 ml buttermilk
2 tablespoons caster sugar
1 teaspoon vanilla essence
6 teaspoons gelatine
¾ cup (185 ml) fresh passionfruit pulp
250 g strawberries, halved 

Method

1. Push the passionfruit in syrup through a sieve. Discard the seeds, then place the syrup, tofu, buttermilk, sugar and vanilla in a blender and blend for 90 seconds on high to mix thoroughly. Leave in the blender.

2. Place ⅓ cup (80 ml) water in a heatproof bowl and sprinkle the gelatine on top. Stand the bowl in a saucepan of very hot water and stir until the gelatine has dissolved and the mixture is smooth. Cool slightly.

3. Place eight 200 ml dariole moulds in a baking dish. Add the gelatine mixture to the blender and mix on high for 1 minute. Pour into the moulds, cover the dish with plastic wrap and chill overnight.

4. When ready to serve, carefully run a spatula around the edge of each mould and dip the bases into very hot water for 2 seconds. Turn each out onto a plate and spoon the passionfruit pulp around the bases. Garnish with the halved strawberries and serve.

Main ingredient:
Tofu/Beancurd, Passionfruit, Cream/Milk
Cuisine:
French
Course:
Dessert

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