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Creme De Menthe Bavarois


  • 4 egg yolks
  • 1/4 cup caster sugar
  • 1 1/4 cups Australian milk
  • 3 tablespoons gelatine
  • 2 tablespoons hot water
  • 300ml Australian pure cream
  • 1-2 tablespoons creme de menthe liqueur
  • fresh fruit, for garnish
Download Recipe (PDF)


  1. Beat egg yolks and sugar until smooth and creamy. Blend in hot milk. Pour mixture into the top of a double boiler and stir constantly over gently simmering water until thickened enough to coat the back of the spoon. Sprinkle gelatine over hot water and stir briskly until dissolved. Blend into custard and allow to cool slightly. Blend in cream and liqueur. Pour into a wetted 20cm metal savarin ring or 3 cup fancy mould. Refrigerate until set. To unmould, carefully immerse mould in hot water up to rim and invert onto a serving platter. Serve garnished with fresh fruit.

Nutritional Information

Nutrients per serve:
Energy (kj) 1130
Protein (g) 4
Fat, Total (g) 23
Carbohydrates (g) 10
Sodium (mg) 0
Calcium (mg) 82
Iron (mg) 0


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