Beverly Hills’ Chef Jodi Gillespie’s Apple Bavarois Recipe

August Story 11

Beverly Hills’ Chef Jodi Gillespie’s Apple Bavarois Recipe

Apple Bavarois

200ml milk

200ml cream

100g  castor sugar

6 egg yolks

8 gelatine sheets

400g granny smith apples

200ml cream – whipped

  1. Peel, core, dice and cook the apples until soft. Use a blender to puree.
  2. Boil the milk and the first batch of cream together. Separately, whisk the eggs and sugar until light and fluffy and soak the gelatine in cold water.
  3. Slowly pour the milk onto the egg mixture whilst continuously whisking.
  4. Return to the heat and cook until the mixture thickens, whisking all the time.
  5. Squeeze the water out of the gelatine and add the gelatine to the mixture.
  6. Cool down the custard mixture and then fold in the apple puree and then the whipped cream.
  7. Set in moulds and place in the refrigerator until ready to serve.

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Bitter Butterscotch

350ml fresh cream

75g white sugar

50g unsalted butter- cubed

  1. Bring the cream to a boil and, at the same time, place the sugar in a pan with a tablespoon of water.
  2. Cook until caramelised, but not burnt.
  3. Pour the hot cream over the dark sugar, taking care as the mixture will boil up.
  4. Whisk while adding the butter. Bring to a boil again and then leave to cool.

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