I may be giving my age away a bit here, but I learnt to cook by consulting my mother’s Australian Women’s Weekly Recipe Card collection. That box contained a treasure trove of inspiration that transformed many a quiet Sunday into an afternoon of experimentation with rewards for my efforts. My sweet tooth was dominant even back then, so most of my focus was around the Light ‘n’ Lovely Desserts, Favourite Cakes and Homemade Confectionery sections. The Australian Women’s Weekly Recipe Card Collection box sets fetch hansome prices on ebay these days and have turned into quite the collectors item.
One of my favourite recipes from this collection was (is) Passionfruit Bavarian. I used to make one large one in a tupperware jelly mould, but for my recent attempt I used individual jelly moulds. It helps if you use a mould with a removable top / base as this breaks the air-lock and makes the un-moulding process smoother. You may want to spray your moulds with a little neutral tasting cooking spray like a canola oil spray to further assist the un-moulding process. It may also help to dip your moulds in hot water for 5 seconds or so when you are ready to plate up to help with the un-moulding process.
I recently made a trip to Herbie’s Spices and stocked up on some native Australian herbs and spices to experiment with, including strawberry gum. According to the packet strawberry gum is a ground native Australian herb, with a flavour profile of berries, passionfruit and sweet spices (and I can attest this is a fairly accurate description) – perfect to incorporate in my Passionfruit Bavarian recipe. If you don’t have / don’t want to track down strawberry gum, you can stick closer to the original recipe and leave it out. You can order Herbie’s Spices online, or they are stocked in many delis and gourmet food stores.
I’ve included details using gelatine as specified in the original recipe and a vegetarian agar agar version for those that don’t eat gelatine.
If you would like a quick lesson on beating egg whites, the Bakingsheet blog gives a comprehensive rundown.
Passionfruit and Strawberry Gum Bavarian
- 1 teaspoon agar agar or 1 packet / sheet of gelatin made according to directions on the packet
- 300 mls cream
- 1/2 cup or 115 g sugar
- 2 large eggs
- 1 teaspoon ground strawberry gum
- 4 large or 6 small passionfruit, plus extra for serving / garnish
- Separate the egg yolks and whites – yolks into a saucepan and whites into a bowl.
- Add sugar, 150mls of cream and agar agar (if using) to the egg yolks in a saucepan and mix to combine. (Or make gelatine according to directions on the packet.)
- Stir the egg yolk, cream and sugar mixture over a low heat until the custard thickens. Be careful not to cook too quickly or you will end up with sweet scrambled eggs.
- Remove the custard from heat and add (the gelatine if using) passionfruit pulp and strawberry gum, stir to combine and set aside to cool.
- Beat the egg whites until soft peaks form.
- Beat the remaining cream until whipped.
- Gently fold the cream into the custard mixture, then the egg whites.
- Transfer the mixture to your moulds – either individual jelly moulds or a large jelly mould or whatever pretty bowl you plan to serve your bavarian in.
- Refridgerate until set.
- To serve, un-mould your bavarian(s) and top with extra passionfruit pulp, or top your dish of passionfruit bavarian with extra passionfruit pulp. Enjoy.
What is your favourite childhood recipe? Has this post inspired any new ideas?