Lychee bavarois, passion fruit jelly, apricot sorbet and exotic fruit salsa
Caster sugar 185gWater 100gGelatine leaves 4Lychee puree 250gLightly whipped cream 250g
Make a light stock syrup using the sugar and water. Soak the gelatine in cold water for 15minutes, strain well and add to the syrup. Stir until fully dissolved.2.
Whisk in the lychee puree and cool over ice until thick.3.
Fold in the cream and set in rectangular moulds
. Don’t fill completely to the top as you will be
adding the jelly layer later.4.
Place in the refrigerator to set.Passion Fruit Jelly
Stock syrup 30gLeaf gelatine 1Orange juice 50gPassion fruit juice 45gPassion fruit seeds 60
Bring the syrup to the boil, dissolve the gelatine and whisk in the juices.2.
Chill over ice until beginning to set.3.
Sprinkle the set lychee bavarois with passion fruit seeds then cover the tops of the bavarois thinlyand evenly with the jelly.4.
Leave to set in the refrigerator for 3
4 hours.Apricot sorbet
Apricot puree 400gCaster sugar 40gUnsweetened natural yoghurt 40gLime juice 10ml
To make the sorbet boil 100g of the puree then add the sugar and dissolve. Mix into the rest of the puree.2.
Whisk in the yoghurt and lime juice.3.
Churn in an ice cream machine.