Recipes

Tropical bavarois with tuile

4 persons

120 minutes

  • 60g soft salted butter
  • 120g Cocovite egg white
  • 60g icing sugar
  • 70g pastry flour
  • 1 pinch of salt
  • 1 tbsp ground pistachios
  • 100g sugar
  • 20g water
  • 180g cream, semi-whipped
  • 90g Italian meringue
  • 100g mango, diced
  • 3 passion fruits
  • 1 vanilla pod, seeds scraped
  • 1 lime, zest and juice

Make the tuile

Mix the butter, egg white, icing sugar, flour and salt in a stand mixer until smooth. Pour the mixture onto a baking tray lined with parchment paper, spread it evenly, and sprinkle with the ground pistachios. Bake for 10 minutes at 180°C until golden brown.

Make the Italian meringue

In a saucepan, bring the sugar and water to a boil until it reaches 120°C. Meanwhile, beat the egg whites in a stand mixer until soft peaks form. Slowly pour the hot sugar syrup into the whipped egg whites while continuing to beat. Keep beating until the meringue is glossy, firm, and cooled down.

For the bavarois

Gently fold the semi-whipped cream into the Italian meringue until light and airy. Divide the mixture into silicone moulds. Dice the mango and distribute it over the moulds, pressing lightly into the mousse. Freeze the bavarois for at least 2 hours until firm.

For the tropical coulis

Combine the seeds and juice of the passion fruits with the vanilla seeds and the zest and juice of the lime.

To serve

Remove the bavarois from the moulds and break the tuiles into pieces. Place one bavarois on each plate and top with a piece of tuile. Garnish with the coulis.

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