Kiwi and vanilla "bavarois"


(For 4 portions)

  • 1 punnet Shiso Purple
  • 12 pieces kiwi fruit
  • 1 tsp vanilla essence
  • 250ml milk
  • 100gr caster sugar
  • 2 eggs
  • 6 pieces gelatine leaves


  • Peel all the kiwi fruits and dice four of them into regular cubes. 
  • Reserve 3 of them to be peeled to the core to cover the bavarois and blitz the rest in a blender into a puree. 
  • Soak the gelatine leaves in cold water. 
  • Make a crème anglaise with the milk, caster sugar, vanilla essence, and eggs. 
  • Stir in the gelatine leaves while hot and fold 100gr of kiwi puree into the mix. 
  • Pour the bavarois mix into silicon mould and let set in the cold room for 2 hours. 
  • Take off the bavarois from the mould and cover each one of the with kiwi peelings. 
  • Serve cold with the rest of the fruit puree, the diced kiwi and the Shiso Purple. 

Recipe: Franck Pontais

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