coconut bavarois with passionfruit & palm sugar praline

7:00PM FRIDAYSCOCONUT BAVAROIS WITH PASSIONFRUIT & PALM SUGAR PRALINEEPISODE: TWO | AIR DATE: May 28th 2010 | PRESENTER: Julia JenkinsA bavarois is a flavoured set custard, similar to a panna cotta or crème caramel. This is an incredibly versatile recipe thatcan be changed to taste – why not try cream or yoghurt instead of coconut cream? This particular one has a bit of a tropicaltwist with the addition of the coconut and passionfruit – it’s light and refreshing, a perfect way to finish a meal.PREPARATION TIME: 15 MinutesCOOKING TIME: 2 hoursSERVES: 6INGREDIENTS• 3 egg yolks• 2 tbsp caster sugar• 2 tbsp brown sugar• 2 titanium strength gelatine leaves• 500 ml milk• 100 ml coconut cream• Passionfruit pulp• Caster sugarMETHOD1. In a small bowl, whisk the egg yolks with sugars until combined. Set aside. Place the gelatine leaves in cold waterto soften.2. Pour the milk into a small saucepan and bring to the boil, then remove from heat immediately and pour the hot milkgradually into the egg mixture. Gently whisk until combined, and then pour the hot liquid back into the saucepan. Stirgently over a very low heat for a minute or two (do not boil, or mixture will curdle), or until the mixture thickens slightlyto coat the back of a spoon. Remove from heat.