Butternut squash becomes deliciously sweet once roasted, making a unique ingredient in this dessert recipe. This brilliant bavarois recipe by Robert Thompson pairs the sweet squash with quince sorbet and poached blackberries, creating an incomparable dessert your guests will be talking about long afterwards.
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To make the bavarois, preheat the oven to 180°C/Gas mark 4. Put the squash into a greased roasting tin, cover with foil and bake until soft (about 40-50 minutes)
400g of butternut squash
Boil the double cream and milk, add the roasted squash and blend until smooth. Pour the mix onto the eggs and sugar and return to the pan. Heat slowly until the temperature reaches 84˚C
185ml of double cream
185ml of milk
3 egg yolks
35g of caster sugar
Soak the gelatine in cold water till soft, then drain it and add to the custard-like mix in the pan. Mix well, then pour into moulds and set in the fridge
1 1/4 bronze gelatine leaf
For the quince purée, peel the quince and cut around the core. Dice and place in a pan with the white wine, water and sugar. Boil then simmer until soft and slightly pink in colour. Strain off the quince but keep the liquor. Blend until smooth.
1 large quince
185ml of white wine
185ml of water
10g of sugar
For the quince sorbet, take half of the purée and mix with an equal quantity of sugar stock (50% water, 50% Sugar) and churn in an ice cream machine
To make the poached blackberries, bring 185ml of water and 75g of caster sugar to the boil, and add the berries. Cling film the pan and leave to go cold
150g of fresh blackberries
185ml of water
75g of caster sugar
To serve the dish, spoon a little quince purée across each plate, de-mould the bavarois placing carefully in the centre, add a quenelle of sorbet and finish with the poached blackberries