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Title: Lemon Myrtle and Quandong Bavarois Torte
Categories: Aussie Dessert
Yield: 7 Servings
| 8 | Egg yolks | |
| 250 | g | Sugar |
| 600 | ml | Milk, warmed. |
| 4 | Lemon myrtle leaves -OR- | |
| 5 | ml | Lemon mytle oil -OR- |
| 30 | g | Gelatin |
| Water, cold. | ||
| Essence, vanilla | ||
| 600 | ml | Cream, semi-whipped |
| 1 | Pastry, short crust, sweet, prebaked, or use your own favori | |
| 100 | g | Sugar |
| 200 | ml | Water |
| 4 | Cloves | |
| 250 | g | Quandongs [*] |
Cream eggs and sugar, add warm milk and lemon myrtle leaves or oil, and cook as egg custard. Mixture is cooked when you gently blow on the back of you mixing spoon and a rose-like pattern appears.
Add gelatin which has been softened in cold water. Strain and flavour with a little more lemon myrtle oil or vanilla if required.
When mixture is the consistency of whipped cream, fold in semi-whipped cream. Pour into a 20cm spri8ng-form cake tin lined with pre-baked short crust base and refrigerate.
Stew quandongs by putting sugar, water and cloves in a saucepan and heat gently, stirring constantly until sugar is dissolved. Add quandongs and simmer until fruit is soft. At this stage the fruit will be slighhtly acidis and have a plum/peach texture. Cool.
To serve, wipe tin with warm tea towel, unclip spring-form and remove the bavarois. Slice and serve with stewed quandongs. Serves 6 to 8. [*] Available from GUNDABLUEY BUSHFOODS or ROBINS FOODS P/L from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 03-16-98 (13:38) Doc's Place Bbs Online. (253) Cooking
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