Honey, Poire William and Vanilla Bavarois

Ingredients

Bavarois

250g milk

4 egg yolks

50g caster sugar

10g honey

10g Poire William

3 ½ gelatine leaves – soak in cold water – drained and water squeezed out

250g cream – lightly whipped

Walnut crumb

100g caster sugar

50g chopped walnuts

60g flour

50g Westgold butter – melted

½ tsp cinnamon

Method

Bavarois

Prepare an Anglaise with milk, yolks and sugar – stop cooking process by adding the gelatine.

Add honey, Poire William, strain and cool mixture over iced water until just at setting point.

Fold in the whipped cream, fill moulds and chill, until set.

For moulds I used acetate rolled into cylinders. Dariole or moulds of your choice can be used.

Walnut crumb

Combine all dry ingredients in a food processer.

Add butter and blend to a crumb.

Spread on silpat and bake at 150°C for approx. 30 minutes, stirring occasionally until very lightly coloured and cooked through.

Allow to cool, then crumble up.

Garnish

Berry coulis, eatable flowers, roasted walnuts, freeze dry mandarins, whipped cream.

Assembly

Unmould bavarois by either dipping mould briefly into hot water or unrolling acetate.

Decorate as desired with crumb and garnishes.