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A recipe from Peter Thoms from Provista.
Peach Bavarois
Six peaches (peeled and chopped)
Juice of one lemon
Six gelatine leaves
Three tablespoons water
Icing sugar
600ml cream, softly whipped
vegetable oil
Puree fruit with juice and force through a coarse strainer.
Soak gelatine for two minutes.
Heat water to simmering and add gelatine. Add to fruit and stir.
Add icing sugar to taste and lightly fold in cream.
Pour into eight 150ml moulds, refrigerate and set.
To serve, dip mould in warm water and invert.
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