Saturday , September 25 2021

Blackberry and Norfolk Gin Bavarois on a Genoise sponge soaked in Berry Syrup

Recipe by Andrew Baker, OPEN Norwich

Featured in Feast 19 – September 2017



For the sponge
125g of caster sugar
4 medium free-range local eggs
125g of plain flour
25g of butter, melted 

For the blackberry and gin purée/syrup
500g of blackberries (may make more than needed)
75ml of Norfolk Gin
35g of sugar
150ml of water

For the Bavarois
150ml of blackberry gin purée
125ml of milk
4 egg yolks
150g of sugar
3 gelatine leaves, soaked in cold water
250ml of double cream, semi-whipped

For the sponge
Whisk eggs and sugar in a large bowl until thick and pale. Gently fold in the sieved flour and melted butter into the egg mixture. Place into a lined Swiss roll tray and bake for 12 – 14 minutes until firm to touch. 170°C fan oven Gas Mark 4

For the blackberry and gin purée/syrup 
Place blackberries and water into saucepan and simmer for approximately 10 minutes until cooked or cook for longer if you need a thicker purée. Add gin and sugar and cook for further 5 minutes before passing through a sieve. Note the more gin you add could affect setting of mousse

For the Bavarois
Add the milk to a pan and bring to a simmer. Meanwhile, whisk the egg yolks and sugar in a heatproof bowl until pale and fluffy. Squeeze any excess liquid from the gelatine, then add to the warm milk and stir to dissolve. Slowly pour the milk onto the eggs and whisk to combine then return to the heat and gently cook until thickens and coats the back of a spoon. Leave to cool to room temperature before adding the blackberry and gin purée to the mix, then gently folding in the semi-whipped double cream and transfer to a piping bag. Putting it all together you can use individual mousse rings or a 20cm spring cake tin. Cut a piece of sponge to fit the bottom of tin or rings, place in tin and brush with some of the leftover blackberry and gin purée.

Pipe a good layer of Bavarois mousse so its 4-5 cm thick, gently tap the tin or rings on a work surface and place in fridge for a minimum of 2-3 hours to set.  

To remove from rings or tin, gently warm the sides with a blowtorch and it will come away easily. You can reduce some of the purée with a little more gin to achieve a syrup to top the Bavarois.


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