Peach and Buttermilk Bavarois
oil, to grease bavarois pan
6 peaches, sliced, stones removed
½ cup sugar
3 tsp gelatine powder
1 orange, juiced
2 tbsp Grand Marnier
100ml cream, whipped
Nectarine and Peach Salsa
1 nectarine, stone removed
1 golden queen peach, peeled and stone removed
1 tbsp Grand Marnier
1 tbsp caster sugar
2 tbsp fresh mint leaves, chopped
Grease a fluted metal mould (with a capacity of 6 cups) with a little flavourless oil.
Put peach slices into wide, heavy-based saucepan. Sprinkle with sugar and 2 tablespoons water. Cook on a low heat until the fruit starts to go pulpy.
Pass pulp through a sieve to remove skin and stringy bits. Dissolve gelatine in 3 tablespoons boiling water. Stir well and allow to cool.
Put fruit pulp into blender or food processor.
Add gelatine, orange juice and Grand Marnier. Whizz or process until very smooth.
Strain into a bowl. Mix in the buttermilk, then fold in the cream. Add extra sugar to adjust sweetness, if desired.
Spoon the mixture into the mould. Place in refrigerator for 1 hour, then check. If not set refrigerate until set.
To turn out, run a knife blade around the edge. Put a plate on top, then turn the whole mould over.
Give it a shake. If it won’t turn out, put a cloth wrung out in very hot water over the mould and shake again.
To make salsa, cut the nectarine and peach into small chunks. Combine fruit in a bowl with Grand Marnier, sugar and mint.
Stir well. Serve with chilled bavarois.