Australian Functional Ingredients – by Vic Cherikoff

Gumleaf bavarois

Alternative flavourings for this bavarois include lemon myrtle, native aniseed myrtle, Native peppermint and lemon aspen juice or syrups of wild lime, riberry or wattle.

20ml Macadamia nut oil
600ml milk
5 egg yolks
100g caster sugar
salt
1 teaspoon corn flour
10g gelatine
100ml water
4 drops Gumleaf oil
300ml thickened cream
1×290g jar Spreadable Kakadu plum
12 small Wild limes
2 tablespoons sugar

Oil 6 individual moulds with the macadamia nut oil. Heat the milk in a saucepan but do not boil it. In a bowl combine the egg yolks, sugar and a pinch of salt and whisk vigorously for about 5 minutes or until smooth and pale yellow in colour. At this point, in another bowl, soak the gelatine in the water for 10 minutes. Back to the eggs, gradually add the hot milk then return to the saucepan over a low heat stirring gently for 6 to 10 minutes just below simmering. All the froth will disappear and the custard will be thick enough 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. Set aside to cool. Whip the cream to stiffness and gently fold into the custard until well mixed but still airy. Spoon the mixture into the prepared moulds making sure no large bubbles are trapped in the mix. Warm the spreadable Kakadu plum until it just softens and spoon enough spread to top each bavarois with a 5mm thick layer. Refrigerate the bavarois overnight or until set. Dissolve the sugar and a teaspoon of salt in sufficient water to cover the small wild limes. Soak the limes for 20 to 30 minutes. To serve the bavarois, dip the moulds into hot water or 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.

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Vic Cherikoff