Kiwi and Vanilla “Bavarois “ Shiso purple


  • Shiso purple 1 punnet
  • Kiwi fruit 12 pieces
  • Vanilla essence 1 tsp
  • Milk 250ml
  • Caster sugar 100gr
  • Eggs 2 each
  • Gelatine leaves 6 pieces

To make 4 portions

  • Peel all the kiwi fruits and dice four of them into regular cubes.
  • Reserve 3 of them to be peeled to the core to cover the bavarois and blitz the rest in a blender into a puree.
  • Soak the gelatine leaves in cold water.
  • Make a crème anglaise with the milk, caster sugar, vanilla essence, and eggs.
  • Stir in the gelatine leaves while hot and fold 100gr of Kiwi puree into the mix.
  • Pour the bavarois mix into silicon mould and let set in the cold room for 2 hours.
  • Take off the bavarois from the mould and cover each one of the with kiwi peelings.
  • Serve cold with the rest of the fruit puree, the diced kiwi and the Shiso purple.


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