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Bavarois of butternut squash with quince sorbet and poached blackberries

Bavarois of butternut squash with quince sorbet and poached blackberries

Bavarois of butternut squash with quince sorbet and poached blackberries

  • Dessert
  • medium
  • 6
  • 2 hours 10 minutes, plus freezing

PT2H10M

Why not try?

1
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
2
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
3
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
4
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
5
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
  • water
  • sugar
6
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
7
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

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Ingredients

Metric

Imperial

Barvarois

Quince purée

Quince sorbet

  • water
  • sugar

Poached blackberries

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