Passion Fruit Dessert Bavarois with Passion Fruit and Almond Biscotti

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This Passion Fruit Dessert (a Passion Fruit Bavarois with Coulis, Raspberry Gel and Almond Biscotti) is basically a fruit-based panna cotta and the perfect light, fruity end to any meal. • See recipe below • -EQUIPMENT USED IN THIS VIDEO- • ► PREMIER SUPER G BLENDER https://geni.us/gPz5j9B (AMAZON) • ►GASTRONORN 1/3 https://geni.us/Gastro1-3 (AMAZON) • ►SILICONE BAKING MAT https://geni.us/85ON (AMAZON) • ►ELECTRIC HAND WHISK https://geni.us/gBiPQT (AMAZON) • ►METAL MOULDS https://geni.us/MetalDessertMold (AMAZON) • • --Grab your FREE course: 5 DAYS TO 5 STAR KNIFE SKILLS -- • ► https://geni.us/FreeKnifeSkillsCourse • -OUR RECOMMENDED EQUIPMENT AND SERVICES- • ► https://geni.us/RecommendedEquipment • -DOWNLOAD A FREE PDF COOKBOOK TO ACCOMPANY OUR KEEP HEADING EAST SERIES- • ► https://geni.us/KeepHeadingEast • -PURCHASE A HARD COPY OF THE COOKBOOK- • ►https://geni.us/KHEBookstore • • -INGREDIENTS FOR 8- • 2 gelatine sheets • 625ml double cream • 110g caster sugar • 250ml passionfruit pulp • 8 passion fruit • 50g caster sugar • • 4 eggs • 130g caster sugar • 100g white flour • 50g almonds whole • 200g frozen blackberries • 50g caster sugar • 2g agar-agar • • -METHOD- • Bavarois: • Soak the gelatine in a bowl of cold water. • Bring the cream and sugar to the boil. Remove from the heat and stir in the passion fruit puree. • Whisk in the soft gelatine, mix well and strain through a sieve. • Pour into ramekins and leave in the fridge to set for at least 6 hours • Coulis: • Remove the pulp from the passionfruit and gently heat with the sugar until dissolved. Leave to cool. • • Biscotti: • Preheat oven to 180°C. and line a 15cm x 20cm roasting tin (brownie tin) with parchment paper. • In a large bowl using an electric mixer, beat the egg whites until they just hold soft peaks. Gradually beat in sugar and continue to whisk until the meringue holds stiff, glossy peaks. Sift flour over meringue and carefully fold in with the nuts. Spoon meringue mixture into the lined tin, smoothing the top. • Bake until golden and set to touch, 25 to 30 minutes. Cool in the tin for 15 minutes and turn out onto rack to cool completely. • Reduce temperature to 150°C. • Peel off parchment, and with a serrated knife, cut the loaf crosswise into 5mm slices. Arrange slices on two baking sheets and bake for a further 15 mins, or until pale golden and crisp. Cool completely and store in an airtight container at cool room temperature. • Blackberry Gel: • Bring the blackberries and sugar to the boil. Pass through a metal sieve and return to the saucepan. Whisk in the agar agar and bring back to the boil. Simmer for 30 seconds to activate the agar. • Remove from the heat, leave to cool the refrigerate until set solid. • When set, puree with a stick blender and store in a squeezy bottle. • Place the ramekin into a bowl of hot water for a few seconds to loosen the bavarois, then gently turn out onto the plate, shaking from side to side to release the vacuum (not up and down). Serve with coulis, blackberry gel and tuiles. • • • DISCLOSURE: We often review or link to products services we regularly use and think you might find helpful. To support this channel, we use referral links wherever possible, which means if you click one of these links, we may receive a small commission or other compensation. These commissions come at no cost to you and, in some cases, may unlock further discounts to the user. • While our videos are designed to educate and build on your skills in the kitchen, we cannot be held liable for any accidents or injury sustained in your own kitchen.

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