serves
8
prep
30 minutes
cook
10 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 250 ml (1 cup) cream
- 60 ml (¼ cup) hot water
- 1 tbsp gelatine powder
- ½ banana
- 100 g acaí pulp (see Note)
- 1 cup mixed Brazil nuts and cashes, chopped
Crème anglaise
- 180 ml (¾ cup) milk
- ½ vanilla bean, split lengthways, seeds scraped
- 2 egg yolks
- 55 g (¼ cup) sugar
Acaí coulis
- 200 g acaí pulp (see Note)
- 75 g (⅓ cup) sugar
- 1 lime, juiced
Chilling/freezing time 40 minutes
Instructions
Preheat the oven to 180°C. To make the crème anglaise, heat milk and vanilla bean in a small saucepan over medium. In a metal bowl, whisk together egg yolks and sugar. Slowly add hot milk to egg mixture, whisking constantly. Set bowl over a saucepan of hot water (ensuring base of bowl does not touch water) and whisk until smooth. Take care not to overheat, or eggs will scramble. Set aside.
Beat cream until soft peaks form.
Combine hot water and gelatine, stirring until dissolved.
Blend banana, acaí pulp and gelatine mixture. Add to the crème anglaise, then slowly fold in the cream. Spoon into serving glasses and chill for 40 minutes or until set.
Meanwhile, place nuts on a baking tray. Roast in oven for about 7 minutes or until golden.
To make the acai coulis, combine pulp, sugar and juice in a small saucepan over low heat. Simmer for 10 minutes or until thickened.
To serve, remove bavaroise from fridge. Top with a thin layer of coulis. Garnish with nuts.
Note
• Acaí pulp is sold frozen at health food shops and online stores. Defrost it before using it in this recipe.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
