Cinnamon Bavarois

Ingredients

• 315ml Milk
• 1 tsp Ground Cinnamon
• 60g Caster Sugar
• 3 Egg Yolks
• 1 ½ tsp Gelatine
• ½ tsp Vanilla Extract
• 170ml Whipping Cream

Method

1. For  custard, bring Milk, Cinnamon and half the Sugar to the boil
2. Whist Egg Yolks until light, pour over Milk mixture and continue to whisk
3. Return mixture to pan over low heat and stir until thick then cool (don’t let it boil)
4. Soak Gelatine in cold water, drain then add to custard with Vanilla
5. Whip cream then fold into custard
6. Pour into moulds and chill
7. When set, dip the mould in hot water to loosen, then tip out onto plate

Apricot Tart

Ingredients

Pastry:

• 125g Plain Flour
• 50g Butter
• 50g Icing Sugar
• Lemon Zest
• 1 Egg

Creme Patissiere:

• 3 Egg Yolks
• 60g Caster Sugar
• 40 g Plain Flour
• 250mil Milk
• Vanilla

Glaze:

• Apricot Jam
• 80g Sugar
• Water

Method

1. For pastry, mix Flour, Butter, Icing Sugar and Lemon Zest in food processor
2. Add Egg until mixture comes together
3. Chill (20 mins)
4. For Creme Patissiere, whisk Yolks and 20g Sugar until ribbon
5. Whisk in flour
6. Bring Milk, 40g Sugar and Vanilla to boil
7. Add Milk to Yolks and stir
8. Simmer (5 mins) and cool
9. Roll out pastry into greased dish and chill (10 mins)
10. Prick pastry base, line with grease proof paper and add baking beans
11. Bake (15 mins)
12. Remove beans and paper, bake (5 mins)
13. Add Creme Patissiere and halved Apricots
14. Bake (20 mins)
15. Heat Apricot Jam, Sugar and some Water to make a glaze to pour on top when tart is cool