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    Strawberry and Passion Fruit Bavarois

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    Strawberry and Passion Fruit Bavarois

    Serves: 6


    • 8 large passion fruit
    • 115g caster sugar
    • 450g strawberries, washed and hulled
    • ½ lemon, juiced
    • 200ml crème fraîche
    • 11 sheets fine leaf gelatine
    • 285ml whipping cream


    1. Scrape the flesh of the passion fruit into a small saucepan, add half the sugar and gently heat. As soon as their juice begins to be released, push through a fine sieve and discard the black seeds. Cool immediately.
    2. Purée the strawberries and pass through a fine sieve. Add the lemon juice and remaining sugar. Set aside.
    3. Take 2 small bowls and place 6 sheets of gelatine in one and 5 in the other. Soak each with 6 tablespoons of hot water and leave for 5 minutes. Then place a bowl at a time in a pan of simmering water and stir until it has melted. Mix the 4 leaves of melted gelatine into the passion fruit juice and chill. Mix the 3 melted leaves into the strawberry purée and chill.
    4. Whisk the whipping cream to a soft peak. As soon as the passion fruit begins to thicken, whisk it into the crème fraîche. As soon as both mixtures begin to set, fold half the whipping cream into each. Quickly layer the mixtures into a glass bowl or individual glasses. If in a bowl, gently swirl the two mixtures together at the end, making sure that you retain the distinctive stripes. Chill, keeping covered until set.

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