Bavarois of butternut squash with quince sorbet and poached blackberries
by Robert Thompson

Ingredients

Fruit & Vegetables

  • 400g of butternut squash, quartered and deseeded
  • 1 large quince
  • 150g of fresh blackberries

Dairy

  • 185ml of milk
  • 185ml of double cream

Store Cupboard

  • 3 egg yolks
  • 35g of caster sugar
  • 1 1/4 bronze gelatine leaf
  • 100g of sugar
  • sugar
  • 75g of caster sugar
  • 100g of pistachio nuts

Beverages

  • 185ml of white wine
  • 185ml of water
  • water
  • 185ml of water