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Mango Bavarois
Ingredients
Egg yolk - 2
Sugar - 60 gms
Milk - 200 ml
Gelatin - 15 gms
Fresh cream - 200 ml
Juice of ripe mango - 100 ml
For Decoration
Whipped cream - 100 ml
Chopped mango - 100 gms
Method
1. Place egg yolks and sugar in a thick-bottomed pan and cream well with wooden spoon.
2. Add warm milk, stirring continuously.
3. Soak gelatin in water and leave aside.
4. Heat mixture on gentle heat, stirring continuously.
5. Continue stirring over the heat till the custard coats the back of the spoon.
6. Add the dissolved gelatin to the hot custard and stir well. Strain the mixture and empty it out in a vessel.
7. Place in refrigerator and stir occasionally. Meanwhile, whip the cream lightly.
8. Take the custard out just before the point of setting and fold in the mango puree and the whipped cream.
9. Apply a little almond oil or butter on the sides of the mould.
10. Pour in the mixture and set in refrigerator.
11. Unmould on a service plate and decorate with chopped mango and whipped cream.
Note
If you face difficulty while unmoulding, place the mould in a basin of warm water for few seconds.
Instead of mango, use orange juice to make Orange Bavarois.
Variations can be introduced with puree of preferred fruits.
(The writer is HOD, Catering Science and Hotel Management, SNR Sons College.)
R. SINGARAVELAVAN
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