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