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Halfway between a cake and a dessert, this gateau is a favourite with children. Use whatever fruit is in season, according to your taste. |
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For 6-8 : Bavarois mixture:
Garniture:
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In a deep bowl, beat the egg yolks with the caster sugar.- Heat the milk in a pan, then add to the egg mixture, beating well. Return to the pan, and replace on heat, beating until the mixture thickens. Soak the gelatine leaves in cold water, drain and add to the custard, mixing well. Cool to around 30° by placing the pan in a cold bain-marie.
- Line a bowl 19cm in diameter with cling film. Soak each madeleine in the orange juice, and arrange in the bowl, alternating with the fruit (raspberries in this case).
- Pour over the bavarois mixture. Seal with cling film and put in the fridge for about 4 hrs.
- Turn out onto a large dish and serve chilled.
This gateau can be made the day before.
