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Monday 10 June 2013

Bavarois à l'Orange et au Mangue

One too many daiquiris last night. Please forgive me if my agreements aren't quite as they should be!

Alphonso mangoes are in season. So while I am on holiday, which I currently am (I'm writing this when I should be packing my case), why not let the fact that I made this wonderfully creamy delight recently convince you to buy some? Hmm? Why not indeed?

I followed, as many people seem to, the instructions of Julia Child in Mastering the Art of French Cooking, Vol.1. But instead of making bavarois aux fruits with raspberries, I used 1 cup of mango purée in their place.

I should warn you that unmoulding these things is basically impossible the way she tells you. Hence ramekins.

I know this because my beautiful large version, set lovingly in a kugelhopf tin, collapsed when I attempted to invert it. I think it was my fault and the water I dipped the chilled tin into was too hot. But essentially, if you make this, I say take no risks. What should have been a beauteous creation, surrounded with berry fruits and dainty little mint leaves, ended up as slop. Sad face.

You could do it in tea cups and it would be perfect!

See you when I get back!


  1. Ah, I love a bit of Julia Child. I've never made this, though. The ramekins/teacups tip is a good one — there's nothing more heartbreaking than spending ages making something and then it breaking when you try to take it out of the tin. I always end up breaking banana bread because I'm too impatient to wait until it's cool enough to remove from the tin!

  2. Mr P, I want two or three of those right this minute!

  3. Mr P, I want two or three of these right this minute!


That's what he said.

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