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| Apple
and Calvados Bavarois with a Vanilla Scented Fruit
Salad |
recipe |
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Hub-UK
first came into existence back in May 2000. Seems a
long time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
Another
recipe from Alan Spedding, this time a dessert which
are his speciality. If it's up to the standards of his
other recipes then . . .
Ingredients
 Bavarois:
400
ml cider
4 granny smith apples
6 fl oz water
3/4 oz caster sugar
lemon juice 1 tbsp
4 leaves of gelatine
300 ml whipping cream
2 fl oz calvados (apple brandy )
Vanilla
scented fruit salad:
1
Vanilla pod
sugar
3 Passion fruit
1/2 Punnet of strawberries
1/2 Mango
1 Kiwi fruit
1 Apple
juice of one orange
2.tbsp Honey
Method
To
make Bavarois:
- Boil
and reduce the cider down until about 6 tbsp remain,
allow to cool.
- Peel,
core and chop the apples, put into a pan with the
water, sugar, lemon juice and simmer for about 10
minutes, liquidize with the sieve, add the gelatine
and the cider, allow to cool then add the calvados.
- Whip
the cream until it reaches the soft peak stage then
fold carefully into the apple puree.
- Pour
into moulds and allow to set in the fridge.
To
make Vanilla scented fruit salad:
- Make
a quite thick sugar syrup (sugar and water , boiled
together ) with the added seeds of the vanilla pod,
allow to cool
- Add
to the syrup - the passion fruit seeds , the finely
chopped strawberries, mango, kiwifruit, and apple.Also
the orange juice and honey.
- Refridgerate
overnight to allow the flavours to blend together.
To
serve:
- Unmould
the mousse / bavarois on to the dessert plate, surround
with the fruit salad and vanilla syrup. I also like
to add a toffied piece of apple along with a mint
sprig for garnish. Also a swirl of "granny smith"
apple sorbet when I'm out to impress my guests.
Serves
4
Email
Hub-UK : info@hub-uk.com
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