Recipe - Passion Fruit Bavarois

500 ml Milk; (18fl oz)
One half Vanilla pod; split
lengthways
3 md Size egg yolks
75 g Caster sugar; (3oz)
4 Sheets leaf gelatine or 15g
sachet
; powdered gelatine
1 142 millilit double cream;
lightly whipped
1 150 gram car natural Greek
yogurt
6 Passion fruit; seeds scooped
out

Place the milk in a saucepan with the vanilla pod, bring almost to the boil
then remove from the heat and leave to stand for 15 minutes to infuse.
Remove the vanilla pod, scrape out the seeds and return them to the milk.

Whisk together the egg yolks and sugar. Whisk in the infused milk and
return to the saucepan.

Slowly bring to the boil, stirring continually until thickened slightly.
Remove from the heat, pour into a bowl and allow to cool to hand hot.
Prepare gelatine following pack instructions and stir in. Cool completely
and when almost set, stir in the cream, yogurt and seeds and juice from 4
passion fruit.

Divide the mixture between 6 individual moulds or 1 large mould and chill
until set.

To serve, emerse the outside of the mould(s) briefly in hot water and turn
out onto a serving plate. Serve with a spoonful of passion fruit seeds.

Converted by MC_Buster.

NOTES : A velvety smooth, creamy dessert with fresh passion fruit.

Converted by MM_Buster v2.0l.