Preparation time : 30 minutes
Resting time : overnight or a few hours
Ingredients (serves 4)
- 1 good quality mango
- 10cl mango puree
- 1l pouring cream
- 7 leaves gelatine
- 75g caster sugar
- Fresh mint
Soak the gelatine in approx. 2 tbsp of cold water. When soft, transfer the leaves to a pan and melt over a low flame with a little water.
In a mixer, beat the fresh cream and sugar until it doubles in volume and forms soft peaks. Combine the melted gelatine, and beat again, then add the mango puree and beat lightly by hand. NB. Take care at this stage as the acidity of the mango can turn the cream.
Assembling the gateau
Line a cake tin or mould with baking parchment. Pour in the mixture.
Store in a cool place for several hours, until firm all the way through.
Remove carefully from the tin.
Transfer to a plate and decorate with mango slices, a sliver of puree and a sprig of fresh mint.
Food and wine pairing
The rich, creamy texture of the bavarois is a heavenly match for the intense flavours of Dourthe Sauternes Grands Terroirs. The honey and acacia notes in the smooth, rich wine balance to perfection with the mango’s sharp, tangy character.
Top Tips from the Chef
The difference between a puree and a coulis: puree is crushed or liquidized fruits with no added sugar. Puree retains the acidity of the fruit to balance out the flavours. If you decide to make this at home, make sure you peel the fruit and always use very ripe fruit.
“Whisk into soft peaks” – this means that the cream will be thick and creamy with a mousse-like consistency like whipped Chantilly cream.
When removing from the tin, dip the tin in hot water and slide a palate knife all the way around the inside of the mould. Turn out onto a plate or dish.
Variations on Mango Bavarois
Make a charlotte by lining the mould with sponge fingers. Soak the fingers with a little sugar syrup mixed with a little alcohol. (Cognac, Rhum or Grand Marnier)
There are many fruits to choose from other than mango; why not try with pineapple, raspberries or passion fruit.