Coconut Cardamon Bavarois with Pineapple Lime Syru

This exotic bavarois is the perfect end to a spice rich meal. Fresh fruit flavour with the unctiousness of cardamom scented creaminess. Perfect.

You could make the bavarois and syrup 2 days in advance.

Serves4 Origin Fusion
Preparation 10min Heat rating (No heat)
Cooking 15-120mins Ease (Average)
refrigerate + at least for 4 hrs Vegetarian No


6 split Green Cardamom pods
2 ½ gelatine leaves
65ml milk
65ml coconut milk
3 egg yolks
90g caster sugar
150ml whipped cream

For the syrup:
1 small fresh Pineapple, chopped (or tinned in natural juice)
75g caster sugar
50ml water
Pulp of 2 passion fruit
1 lime grated zest and juice
a little freshly ground black pepper


Soak the gelatin leaves in cold water to soften.

In a heavy bottom pan, bring the milk and coconut milk and cardamom to boil. Whisk the egg yolks and sugar mixture add the boiled milk and cardamom to the eggs and sugar and keep whisking. Return the custard to the saucepan and stir over a medium heat. When the custard thickens to coat the back of a spoon, strain through a sieve into a bowl.

Squeeze the water out of the gelatin and add to the hot custard and stir until dissolved. Leave to cool to room temperature. Fold in the whipped cream and spoon into 4 ramekins, leave in set into the refrigerator for at least 4hrs.

Put the sugar, water, passion fruit in a saucepan and bring to the boil. Boil for 30 seconds and pour over the chopped pineapple. Once cooled add the lime juice, grated zest and pepper.

To serve: divide the pineapple syrup between 4 shallow bowls, un-mould the bavarois on to the middle of each. Decorate with a sprig of mint.

Adapted from a recipe by chef Raymond Blanc

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