Passionfruit Bavarois

A silky, no-bake dessert that balances the tropical tang of fresh passionfruit with a smooth vanilla custard and softly whipped cream. Light, elegant, and perfect for summer entertaining.

5 from 1 vote

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Course: Dessert

Cuisine: French

Keyword: French Dessert, Make Ahead Dessert, Passonfruit Dessert

Cook Time: 25

chill time: 4

Servings: people

Calories: 303kcal

Equipment

Small sharp knife (for cutting passionfruit)
Fine mesh strainer (optional, for removing seeds)
Mixing Bowls
small saucepan
whisk
Rubber spatula or spoon
Electric beaters (for whipping cream)
Ramekins, moulds or a serving dish

Ingredients

2¾ tsp powdered gelatine
2 tbsp cold water for blooming
250  ml 1 cup full cream milk
1 tsp vanilla bean paste or extract
4 egg yolks at room temperature
100  g ½ cup caster sugar
250  ml 1 cup thickened cream
150  ml fresh passionfruit pulp approx. 8–10 passionfruit
Optional garnish: extra passionfruit pulp whipped cream, berries, or mint

Instructions

Prepare the passionfruit pulp: Scoop the pulp from fresh passionfruit into a bowl — you’ll need about 150 ml. Strain to remove seeds if you prefer a smooth finish, or leave them in for texture and contrast. Set aside.
Bloom the gelatine: Sprinkle the powdered gelatine over 2 tbsp cold water in a small bowl. Let sit for 5–10 minutes to bloom. (If using gold-strength leaf gelatine, soak 4 leaves in cold water until softened.)
Make the custard: Heat the milk and vanilla in a small saucepan until just simmering. In a bowl, whisk the egg yolks and sugar by hand until pale and creamy. Gradually pour the warm milk into the yolks, whisking constantly. Return the mixture to the saucepan and stir over low heat until slightly thickened and it coats the back of a spoon (about 82 °C).
Add gelatine: Remove from heat and stir in the bloomed gelatine until fully dissolved. (If using leaf gelatine, squeeze out excess water first.)
Cool the mixture: Let the custard cool to room temperature, stirring occasionally to prevent a skin forming.
Add the passionfruit: Stir the prepared passionfruit pulp into the cooled custard until evenly combined.
Whip the cream: Whip the thickened cream to soft peaks in a separate bowl.
Fold to combine: Gently fold the passionfruit custard into the whipped cream until smooth and fully incorporated.
Chill to set: Spoon into individual moulds, ramekins or a serving dish. Loosely cover with cling film or place in a sealed container. Refrigerate for at least 4 hours or overnight until softly set.
Serve: Unmould (if using moulds) by briefly dipping in warm water, or serve straight from the dish. Garnish with extra passionfruit pulp, mint, whipped cream or berries.

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