This creamy apple bavarois is just a combination of three simple elements – custard, apple purée and cream. Nothing more to it.
1 tbsp gelatine powder
3 Granny Smith apples, peeled, cored and roughly chopped
½ cup caster sugar
4 egg yolks
1 cup milk
300ml thickened cream
Burnt honey syrup
¾ cup honey
Sprinkle the gelatine powder into ¼ cup of cold water and allow to stand for a few minutes. Place the apples and a few tablespoons of water into a saucepan, cover and simmer for about 10 minutes, until the apples have softened. Remove from the heat and purée with a stick blender or mash with a potato masher, then stir through the gelatine and water mix. Return to medium heat and stir for about a minute until the gelatine has dissolved. Set aside to cool for at least 10 minutes.
Whisk the sugar and egg yolks together until they are thick and pale. Combine the milk and cream in a saucepan and bring to a simmer (watch it carefully), then whisk the milk mixture into the egg mixture. Transfer the combined mixture back into the saucepan and stir over low heat for a few minutes, until the custard coats the back of a spoon.
Combine the apple mixture and the custard. Divide evenly among 8 ramekins or moulds and refrigerate for at least 4 hours, until set.
For the burnt honey syrup combine the honey and cloves in a small saucepan and simmer for about 10 minutes, until the honey turns a deep amber colour. Remove from the heat and stir through a teaspoon of cold water if the honey is a little too thick.
To serve, turn out the bavarois and drizzle with a little honey syrup.