Desserts Pudding: Bavarois 03 by Recipe Cottage

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	Bavarois 03

		Vanilla-Yoghurt Bavarois 150 ml double cream 1 vanilla pod - use the seeds 1/2 teaspoon finely grated orange zest 150 g caster sugar 4 leaves gelatine, soaked in cold water for 4 minutes 600 ml sheeps yoghurt (or cows milk) 350 ml double cream, lightly whipped Have ready one large mould or 6 smaller. Bring the double cream, vanilla seeds, orange zest and caster sugar to the boil. Remove from the heat and add the gelatine, stirring until dissolved, then leave to go cold. (If the mixture sets before the next step, warm carefully over a pot of hot water, mixing well until it softens). Whisk in the yoghurt, then gently whisk in the whipped cream. Pour into the mould or moulds and leave to set in the refrigerator for at least 4 hours. Chianti Poached Pears 8 firm, slender pears, such as conference 180 g sugar 1 litre chianti or other Italian wine juice and thinly pared peel of 1 orange 1 cinnamon stick 1/2 tsp black peppercorns 2 cloves 1 vanilla bean, cut in half lengthwise lemon juice and sugar to taste Choose a saucepan in which the pears fit on their sides and cut a round of greaseproof paper which fits the pan exactly. Put the sugar and wine in the pan and warm, stirring until the sugar has completely dissolved. Add all the flavourings, bring to the boil and simmer steadily for 10 minutes, then turn down the heat so that the syrup barely bubbles. Peel the pears and scoop out the flower end with a teaspoon, but leave the stalk on. Cut a thin slice form the bottom of the pears so they can stand. Put the pears in the red wine syrup and press the round piece of paper on top to keep them fully immersed. Put the lid on the pan and poached very gently for 20-45 minutes or until just tender. (20 min. is minimum). Let the pears cool to tepid in the syrup, then drain and chill them. Strain the syrup and reduce over a high heat until glossy and thick enough to coat the back of a spoon, about 10 minutes. Correct the seasoning with lemon juice and sugar. Leave to cool. Serve with the syrup. Note: Excellent with poached peaches.