PAS­SION FRUIT BAVAROIS

The Observer Food Monthly - - CLASSIC COOKBOOK -

SERVES 4 300 ml/½ pint milk ½ vanilla pod, split length­ways 3 gela­tine leaves 4 egg yolks 75g/3 oz caster sugar 200 ml/7 fl oz pas­sion fruit purée 300 ml/½ pint dou­ble cream 1 tbsp ic­ing sugar DI­REC­TIONS

PAS­SION FRUIT BAVAROIS

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