|By ghb on Monday, July 16, 2001 - 01:05 pm: Edit|
My colleague and I are thinking of doing a peach bavarian, since we have some white peach puree that's languishing in the freezer. Normally we do a white chocolate-macadamia bavarian using the recipe in the Friberg book. I don't have the Friberg book here at home, so I'm wondering about how to do the peach bavarian--the same basic anglais w/ gelatin, the puree and whipped cream (do you think I'll need extra gelatin to stabilize it)? Or just the fruit puree, gelatin and whipped cream w/out the anglais base (do you think the anglais will mute the peach flavor too much)?
Thanks for you input.