Passion fruit bavarois
From The Secrets of Baking, by Sherry Yard
½ cup cold water, divided
1 ¼ ounce envelope powdered gelatin
1¼ cups granulated sugar, divided
3 large eggs
4 large egg yolks
¾ cup strained. pureed passion fruit pulp (can use frozen)
2 tablespoons fresh lemon juice (I skipped this, as my passion fruit was very tart)
1 cup heavy cream
4 large egg whites
a 2-quart/litre decorative mold or smaller individual ones
- Pour ¼ cup of the cold water into a small bowl and sprinkle the gelatin over top. Set aside to soften. Bring a medium saucepan of water to a simmer over medium heat.
- Whisk together the egg yolks, eggs and ¾ cup of the sugar in a medium heatproof bowl. Place over the simmering water and whisk until the sugar is dissolved. Whisk in the passion fruit and continue whisking until the curd reaches 160℉/71℃, or is the thickness of sour cream.
- Melt the softened gelatin by heating for about 20-30 seconds in the microwave, and stir into the curd.
- The recipe recommends straining and cooling over an ice bath, but I just put it in the fridge while I prepared the other components, and stirred it occasionally.
- Whip the cream, then place in the fridge. Wash the beaters.
- In a small saucepan, combine the remaining ½ cup sugar and ¼ cup water. Swirl to moisten the sugar, then cover and bring to a boil over high heat. Uncover and cook to 235℉/113℃. While you are waiting...
- In a clean bowl, whip the egg whites to the soft peak stage. When the syrup is ready, drizzle it into the whites while you are beating. Be careful not to get the syrup directly on the beaters, as it will harden there, or be spun onto the sides of the bowl. Whip until stiff, shiny peaks have formed.
- When the curd is cool (70℉/21℃), but not set, fold the meringue in with a spatula or a whisk. When it is almost incorporated, fold in the whipped cream.
- Immediately pour the mixture into the mold(s) and refrigerate. It will be set in about 2 hours. To remove from the mold, invert it onto a serving dish and rub the outside of the mold with a warm damp towel. Tap the mold to loosen the gelatin. This did not work for me! I had to dunk the molds into hot water before they would release. Perhaps I'll oil them lightly next time. If you wet your plate first, you will be able to slide the bavarian into place more easily. Stays fresh, refrigerated and covered with plastic wrap for up to 3 days. Garnish with extra passionfruit pulp, or other tropical fruit.