Lychee and lemongrass bavarois (bavarois à la citronelle et au litchi)

Ingredients

• 6 fresh lychees, peeled and halved
• 2 punnets fresh raspberries
• 6 chocolate discs
• 6 round Brittany shortbread discs
• chocolate curls, to decorate

Crème anglaise

• 4 egg yolks
• 150 g caster sugar
• 250 ml (1 cup) milk
• 1 lemongrass stalk, halved
• 4 sheets gelatine, soaked in water for 20 minutes
• 500 ml thickened cream

Glaze

• 60 ml mango puree
• 42 g glucose
• 110 g caster sugar
• 5 g pectin (fruit jelly)
• 5 g lemon juice
• 110 ml water

Chilling/freezing time 1.5 hours

Instructions

To make the crème anglaise, whisk together egg yolks and sugar in a heatproof bowl, until pale and creamy.

Combine milk and lemongrass in a saucepan over heat. Bring to boil. Pour boiling milk mixture over egg yolk mixture, whisking constantly. Discard lemongrass.

Set bowl over a saucepan of simmering water (ensuring base of bowl does not touch water). Whisk vigorously for 10 minutes or until mixture thickens and whisk leaves a ribbon trail.

Remove bowl from heat. Stir in gelatine and cool over a bowl of ice.

In a separate bowl with an electric mixer, beat cream until peaks form. When milk mixture is completely cold and firming up, fold in whipped cream until completely incorporated.

Pour mixture into six round bavarois moulds. Place a raspberry and lychee into each, then add more mixture to cover fruit.

Freeze for 1-1.5 hours or until set.

Meanwhile, to make glaze, combine all ingredients in a small saucepan over medium heat. Bring to a light simmer, then cook for 10 minutes or until thickened. Remove from heat and allow to cool.

Place chocolate discs on shortbread discs. Top with bavarois. Pour over 1 tbsp mango glaze. Garnish with raspberries and chocolate curls, and serve.