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Mango bavarois with mango sorbet

Mango bavarois with mango sorbet

Mango bavarois with mango sorbet

  • Dessert
  • medium
  • 6
  • 1 hour 30 minutes, plus setting time

PT1H30M

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1
For the mango sorbet, place the sugar, water and glucose in a pan and bring to the boil. Pour in the mango purée and mix well. Place in the fridge until cold, then churn in an ice cream maker according to manufacturer's instructions
  • 200g of sugar
  • 50g of glucose syrup
  • 500g of mango purée
  • 100g of water
2
Preheat the oven to 150°/gas mark 2
3
To prepare the genoise sponge, add the eggs and sugar to a bowl and beat together until the sugar has dissolved and the mixture is light, glossy and fluffy
  • 3 eggs
  • 125g of caster sugar
4
Sieve the flour into a separate bowl, then fold into the egg mix. Add the melted butter and fold in gently to combine
  • 125g of plain flour
  • 50g of butter, melted
5
Line a baking tray with baking paper and pour in the mixture to a 3mm thick layer. Bake for approximately 20 minutes, or until it just pulls away from the paper
6
For the bavarois, begin by preparing the mousse. Add the milk to a pan and bring to a simmer. Meanwhile, whisk the egg yolks and sugar in a heatproof bowl until pale and fluffy
  • 125ml of milk
  • 4 egg yolks
  • 150g of sugar
7
Squeeze any excess liquid from the gelatine, then add to the warm milk and stir to dissolve. Slowly pour the milk onto the eggs and whisk to combine then return to the heat and cook to 82°C then pass through a fine sieve
  • 3 gelatine leaves, soaked in cold water
8
Leave to cool to room temperature before adding the mango purée to the mix, then gently folding in the semi-whipped cream and transfer to a piping bag
  • 250ml of cream, semi-whipped
  • 150ml of mango purée
9
For the mango jelly, add the mango purée, sugar and water to a pan and bring to the boil. Skim off any impurities that float to the surface
  • 100g of sugar
  • 150g of water
  • 500g of mango purée
10
Squeeze the excess moisture out of the gelatine and add to the mango mix. Stir to dissolve, then allow to cool to room temperature
  • 8 gelatine leaves, soaked
11
To assemble the bavarois, use the metal rings to cut six 7cm diameter circles out of the genoise sponge. Arrange on a tray with the sponge disc at the base of each ring, then fill to just below the top of the ring with the mousse. Leave to set in the fridge for 2 hours
12
Once the mousse has set, pour the cooled jelly on top and return to the fridge until required - it will need at least 1 hour to set
13
To serve, decorate the plates with the additional mango purée. Use a palette knife to lift the bavarois in the ring onto each plate, run the knife around the inside edge and lift off to remove the ring. Finish each plate with a scoop of the mango sorbet, placing on a bed of the leftover sponge

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Ingredients

Metric

Imperial

Mango mousse

Mango jelly

Mango sorbet

Genoise sponge

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