Step 1

Before starting this Bavarian Cream Verrines with Fruits recipe, organise the necessary ingredients for the vanilla Bavarian cream.

Step 2

Soak the gelatine sheets in a bowl filled with cold water. Cut the gelatine sheets by folding in half, then immerse them one at a time.

Step 3

In a saucepan, bring the milk to a boil...

Step 4

... and add the vanilla pod (split in half lengthwise and seeds out), or the vanilla seeds.

Step 5

In the meantime, place the egg yolks in a mixing bowl.

Step 6

Add the castor sugar and combine with a whisk. Whisk immediately.

Step 7

Blanch by whisking vigorously for 1 or 2 minutes.

Step 8

When the milk starts boiling, pour it over the blanched preparation and whisk until homogeneous.

Step 9

Transfer the preparation into the saucepan used to boil the milk...

Step 10

... and cook over medium heat, stirring constantly with a rubber spatula, making 8-shaped motions at the bottom of the pan. This technique is the one traditionally used for crème anglaise (custard).

Step 11

Eggs coagulate at 65°C, so it is essential to monitor the temperature with a laser thermometer to avoid making scrambled eggs. When the temperature gets to 65°C...

Step 12

... take the pan away from the heat and pass the cream through a fine sieve to remove any lumps.

Step 13

Scrape the sieve to extract as much preparation as possible.

Step 14

Squeeze the gelatine to strain, making sure not to squash it.

Step 15

Add the gelatin to the hot cream...

Step 16

... and combine carefully with a whisk until the gelatine has completely dissolved.

Step 17

Pour the preparation into a large dish so it cools down quickly.

Step 18

Ideally, use a large dish instead of a bowl so the preparations spreads into a thin layer to cool down faster. Do not refrigerate. Leave to cool at room temperature.

Step 19

Follow our recipe for Joconde biscuit.

Step 20

Spread the preparation on a Silpat baking mat to a thickness of 0.5cm. Bake at 180°C (gas for about 12 minutes, preferably in a fan assisted oven. When cooked, remove from the oven and leave to cool.

Step 21

For the fruit coulis: Organise all the necessary ingredients. I used raspberry and mango purée for this recipe, but of course you can use any fruit combination of your choice.

Step 22

Add the castor sugar to the mango purée and combine.

Step 23

Add the castor sugar to the raspberry purée...

Step 24

... and combine with a whisk. Set aside.

Step 25

In the stand mixer recipient, beat the cold whipping cream...

Step 26

... until you get a whipped cream. Make sure the cream is cold for this operation. I recommend storing the bowl and whisk in the freezer beforehand. Set aside.

Step 27

Place the cold Bavarian cream in a mixing bowl and scrape the sides of the dish with a rubber spatula.

Step 28

Add 1/3 of the whipped cream to the vanilla Bavarian cream and combine vigorously with a whisk...

Step 29

... until homogeneous.

Step 30

Add the rest of the whipped cream...

Step 31

... and combine carefully with the spatula until homogeneous. Give the preparation a couple of whisk motions if you notice any lumps.

Step 32

Place the verrine cups on a baking sheet.

Step 33

Using an Exoglass pastry cutter Ø 4cm, cut the Joconde biscuit into discs. We need two discs per cup, i.e. a total of 24 biscuit discs.

Step 34

Dip the Joconde biscuit discs in the cold syrup.

Step 35

Place a steeped biscuit disc at the bottom of each verrine cup.

Step 36

Using a small ladle, fill each cup halfway up with vanilla bavarian cream and avoid drippings over the inside of the cup.

Step 37

Add a couple of raspberries and bury them in the cream...

Step 38

... add a tablespoon of raspberry coulis...

Step 39

... and a tablespoon of mango coulis. Try to keep both coulis separate so they are visible through the cup.

Step 40

Add a second steeped biscuit disc.

Step 41

Transfer the rest of the vanilla Bavarian cream into a piping bag...

Step 42

... and fill each cup.

Step 43

Add a tablespoon of raspberry coulis over the cream.

Step 44

Finish with a tablespoon of mango coulis.

Step 45

Arrange three raspberries on top of each cup. Refrigerate until set.

Step 46

Follow our recipe for the bubble sugar decorations.

Step 47

Cook the sugar decorations in a fan-assisted oven at 150°C (gas between 45 minutes and one hour. Set aside to cool.

Step 48

When the sugar decorations are cold, break them into large pieces...

Step 49

... and prick them vertically in the vanilla cream.

Step 50

The final result should look like this. Reserve in the fridge until ready to serve. Enjoy!