Yoghurt Bavarois with Peach Compote and Fruit Granola
This dish from Hilton Adelaide chef de partie Mere Wojcik is easy to make at home and can be eaten at any time of the day – “breakfast, lunch, dinner or even for a midnight treat”.
“It has a luscious, semi-frozen texture, crunch from the granola and a healthy serve of fruit for the day,” Wojcik says.
Serves 4-6
Yoghurt Bavarois
Preparation time 10-15 mins
Ingredients
250g plain yoghurt
150g cream
40g caster sugar
10ml lemon juice
5g gelatine powder
5ml iced water
Method
Soak gelatine powder in iced water.
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In a bowl, combine yoghurt, caster sugar and lemon juice and mix with whisk. Whip the cream to soft peaks and place it in the fridge.
Heat the gelatine in the microwave, stirring every 10 seconds until fully melted. Take care not to overheat.
Add a little bit of the yoghurt mix into the melted gelatine to avoid the mix from setting. Once combined, add the gelatine to the yoghurt mix and then fold in the whipped cream.
Pour the mix into a mould and freeze overnight.
When ready to serve, unmould the yoghurt bavarois onto a serving plate or divide into bowls, pour the fruit granola around the bavarois and spoon the peach compote on the fruit granola. Garnish with fresh mint.
Peach Compote
Preparation time 10-15 mins
Cooking time 10-15 mins
Ingredients
250g chopped fresh peaches
75g caster sugar
75ml water
1 vanilla bean
10g cornflour
Method
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Chop the peaches into desired size and set aside.
In a pot, boil water, sugar and vanilla bean. Add the chopped peaches and bring back to boil.
Dilute the cornflour with a little water and gently whisk into the liquid around the peaches. Ensure the peaches are not over-cooked.
As soon as the mixture returns to the boil, remove from the heat and place in a bowl or sink of iced water. When cool, peaches can be stored in a container in the refrigerator.
Fruit Granola
Preparation time 15-20 mins
Cooking time 20-25 mins
Ingredients
300g oats
70g desiccated coconut
60g chopped dried apricot
60g chopped dried mango
60g sultanas
60g pumpkin seeds
120g maple syrup
80g honey
320g butter
Method
In a bowl, mix the oats, desiccated coconut and pumpkin seeds.
In a pot, heat the maple syrup, honey and butter until combined.
Add the wet mixture into the dry. Stir until incorporated, pour the mix onto a tray lined with baking paper and roast in the oven at 180C until golden brown. Stir from time to time so that the mix is evenly roasted.
Allow to cool and add the chopped dried fruits.
Store in an airtight container.
