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Bavarois of butternut squash with quince sorbet and poached blackberries

Great British Chefs
  • minutes
  • Serves 6

INGREDIENTS

150 g

Blackberries, fresh

400 g

Butternut squash

1

Quince, large

3

Egg yolks

110 g

Castor sugar

100 g

Sugar

1

Sugar

185 milliliters

Double cream

185 milliliters

Milk

185 milliliters

White wine

370 milliliters

Water

1

Water

1 1/4

Bronze gelatine leaf