Ingredients
- 500 ml Lowfat milk, (18fl ounce)
- 1/2 x Vanilla pod, split lengthways
- 3 med Size egg yolks
- 75 gm Caster sugar, (3oz)
- 4 sht leaf gelatine or possibly 15g sachet powdered gelatine
- 1 x 142 millilit double cream, lightly whipped
- 1 x 150 gram car natural Greek yogurt
- 6 x Passion fruit, seeds scooped out
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Passion Fruit Bavarois
Servings: 6
Directions
- Place the lowfat milk in a saucepan with the vanilla pod, bring almost to the boil then remove from the heat and leave to stand for 15 min to infuse.
- Remove the vanilla pod, scrape out the seeds and return them to the lowfat milk.
- Whisk together the egg yolks and sugar. Whisk in the infused lowfat milk and return to the saucepan.
- Slowly bring to the boil, stirring continually till thickened slightly.
- Remove from the heat, pour into a bowl and allow to cold to hand warm.
- Prepare gelatine following pack instructions and stir in. Cold completely and when almost set, stir in the cream, yogurt and seeds and juice from 4 passion fruit.
- Divide the mix between 6 individual moulds or possibly 1 large mould and refrigeratetill set.
- To serve, emerse the outside of the mould(s) briefly in warm water and turn out onto a serving plate. Serve with a spoonful of passion fruit seeds.
- NOTES : A velvety smooth, creamy dessert with fresh passion fruit.
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