Esta es una exhibición prevé de cómo se va ver la receta de 'Gumleaf Bavarois' imprimido.

Receta Gumleaf Bavarois
by Global Cookbook

Gumleaf Bavarois
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Ingredientes

  • Prep. time 45 mins
  • 20 ml Macadamia nut oil
  • 600 ml lowfat milk
  • 5 x egg yolks
  • 100 gm caster sugar salt
  • 1 tsp corn flour
  • 10 gm gelatine
  • 100 ml water
  • 4 dsh Gumleaf oil
  • 300 ml thickened cream
  • 1 x 290g jar Spreadable Kakadu plum
  • 12 sm Wild limes
  • 2 Tbsp. sugar

Direcciones

  1. Alternative flavourings for this bavarois include lemon myrtle, native aniseed myrtle, Native peppermint and lemon aspen juice or possibly syrups of wild lime, riberry or possibly wattle.
  2. Oil 6 individual moulds with the macadamia nut oil. Heat the lowfat milk in a saucepan but don't boil it. In a bowl combine the egg yolks, sugar and a healthy pinch of salt and whisk vigorously for about 5 min or possibly till smooth and pale yellow in colour. At this point, in another bowl, soak the gelatine in the water for 10 min. Back to the Large eggs, gradually add in the warm lowfat milk then return to the saucepan over a low heat stirring gently for 6 to 10 min just below simmering. All the froth will disappear and the custard will be thick sufficient to coat the back of a spoon. Remove from heat and stir in the corn flour, gelatine and gumleaf oil. If necessary, rub the custard through a sieve to remove any lumps.
  3. Set aside to cold. Whip the cream to stiffness and gently fold into the custard till well mixed but still airy. Spoon the mix into the prepared moulds making sure no large bubbles are trapped in the mix. Hot the spreadable Kakadu plum till it just softens and spoon sufficient spread to top each bavarois with a 5mm thick layer. Chill the bavarois overnight or possibly till set. Dissolve the sugar and a tsp. of salt in sufficient water to cover the small wild limes. Soak the limes for 20 to 30 min. To serve the bavarois, dip the moulds into warm water or possibly if rings were used as moulds run a sharp knife around the outer edge of the bavarois and unmould onto a dessert plate. Garnish with the sweetened wild limes.