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Ingredients
250g mango flesh
300ml crème anglaise
200ml whipped cream
28g powdered gelatin
Method
Place the mango flesh into your food processor and blend until smooth.
Then mix through the crème anglaise and whipped cream until fully combined.
Melt the gelatin with 100ml of hot water until completely smooth then stir through the mango mix. Pour into a flat tray and refrigerate for at least 2 hours until the bavarois has set.
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