Ingredients For the Bavarian
- 300 g natural yogurt
- 250 g milk
- 250 g fresh cream
- 50 g granulated sugar
- 12 g edible gelatine in sheets
- 6 pcs egg yolks
- half vanilla pod
- chopped pistachios
Ingredients For the citrus compote
- 200 g kumquat
- 40 g honey
- 30 g granulated sugar
- 2 pcs oranges
- 2 pcs pink grapefruit
- 2 pcs mandarins
- pectin
For the recipe of Bavarian yogurt and citrus compote, soak gelatine sheets in cold water. Whip the cream. Mix the egg yolks, sugar and 50 g of milk with a whisk. Boil 200 g of milk with the seeds of half a vanilla pod. Turn off the heat, add the milk to the mixture of egg yolks and sugar, stir and bring back on the heat, cooking over low heat and continuing to stir for 4-5 minutes, until the cream begins to thicken. Turn off the heat, add the gelatine, soaked and well squeezed, and leave to cool; finally add the yogurt and the whipped cream. Distribute the mixture in silicone molds and you will get a dozen. Put them to cool in the refrigerator for 3 hours.
For the citrus compote: Peel the oranges, grapefruit and mandarins, divide them into wedges, remove the skin and cut them into pieces, collecting the juice that runs during the operation in a bowl. Cut the kumquats into slices. Bring the citrus juice to the boil with honey, sugar and 1 teaspoon of pectin; add the kumquats and continue cooking for 7-8 minutes, then add the other citrus fruits and cook for 1 minute, stirring well. Turn off and let cool. Turn out the Bavarians, decorate them with chopped pistachios and serve with the citrus compote.
