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mango and lime bavarian and raspberry jelly sponge
serves 16 can be made a coupe of days in advance and must be made at least one day in advance if you make the Bavarian the same day add 2g of leaf gelatine

for the lime syrup (you can use any fruit based syrup you might have, liquorice and ginger is also terrific)
300g water
250grams caster sugar
2 large limes, finely grated rind and strained juice

Bring the water and sugar to the boil, add the limejuice and skim any scum that comes to the surface, turn the heat down to the lowest possible point and set a timer for 5 minutes. Remove from the heat and immediately stir through the lime rind.

for the mango and lime bavarian
230g Paris Creek full cream milk
75g caster sugar
5 egg yolks (minimum 61g eggs, preferably 68g eggs, below 61g ad another egg yolk)
10g leaf gelatine — see note 1
2 large limes, finely grated rind and strained juice
375g cream
400g mango, peeled and stoned weight
1L crushed ice

other ingredients
1 x 28cm layer (4 egg) of Pam Field’s sponge — click here
http://www.galaxyguides.com/food_recipes/basics/sweet/pams_sponge.php 1 mango peeled and thinly sliced and a few berries
400ml raspberry or lime jelly — see note 2
fresh fruit for garnish

essential equipment
1 x 28cm cake ring (preferred) or spring form ring
1 x 35cm flat cake plate

method
for the sponge
Using the cake ring as a guide and cut a disk of baking paper. Tear of a double layer of foil, fold it in half and place the cake ring in the centre. Crimp the edges of the foil against the outside edge of the cake ring. Brush the inside of the ring and foil with the melted butter and flour the edge of the ring. Proceed as described in the recipe and bake the layer for 15 minuted until it is golden and just starting to shrink from the edges of the ring. Allow to cool on a cake rack and when it is still slightly warm run a knife around the edge to release the sponge and invert it onto the cake plate. Wash and dry the ring and position it around the sponge.

Allowing time for the syrup to soak in, spoon some of the syrup onto the sponge and spread it about until the top is drenched with syrup. Take a sheet of Freezer–go–Between, lay it on top of the sponge and gently press the sponge to the edge of the cake ring.

for the mango and lime Bavarian
MYCOOK or Thermomix method
Put the milk, sugar and egg yolks into the bowl and blend at high speed, heat stirring at 90°C for 10 minutes. Soften the gelatine in cold water, squeeze out and mix into the hot anglaise. Add the limejuice and mango and puree at high speed until it is completely smooth and aerated. Turn the mango mix into a stainless steel bowl. Put the ice into another bowl and add a couple of cups of cold water. Sit the mango mixture on top of the ice and stir frequently, while you whip the cream and lime rind until it has soft peaks. When the mango mixture has the same consistency as the cream, remove it from the ice and fold through the whipped cream and then evenly spread the Bavarian over the top of the sponge. Cover and refrigerate for several hours until the Bavarian is just set.
conventional method
Puree the mango in the blender. Set a saucepan half filled with hot water on the stove and bring it to the boil. Bring the milk to the boil in a small saucepan or 3 minutes on high in the microwave (preferred method no chance of scorching the milk). Put the egg yolks and sugar into a stainless steel bowl and whisk them together and whisk in the boiling milk. Whisk the egg and milk over the hot water until it is a frothy anglaise. Soften the gelatine in cold water and whisk into the hot anglaise, then whisk in the mango puree. Put the ice into another bowl and add a couple of cups of cold water. Sit the mango mixture on top of the ice and stir frequently, while you whip the cream and lime rind until it has soft peaks. When the mango mixture has the same consistency as the cream, remove it from the ice and fold through the whipped cream and then evenly spread the Bavarian over the top of the sponge. Cover and refrigerate for several hours until the Bavarian is just set.

to finish
Very carefully decorate the top of the cake with the fruit and spoon the molten but cool jelly over the top. Without covering the cake return it to the fridge and allow the jelly to set, then cover and return to the fridge.

to serve
Carefully run a knife around the edge of the cake ring and carefully remove it. If you have used a spring form ring run a knife around the inside of the ring before releasing the spring. Cut the cake carefully with a hot knife, wiped dry between each cut and serve with the garnish fruit.

Notes 1. Gelatine firms up and this recipe is written with the intention that the dessert will be made at least 24 hours before it is to be served. It will not be sufficiently set to cut the same day. 2. We keep a range of fruit syrups in our fridge stock raspberry 500g frozen raspberries, 850g caster sugar, 1.5L water, dissolve sugar and simmer gently until slightly reduced. Strain without pressing against the fruit, finished weight should be approx 2.2L – to set for a cake top allow 10g leaf gelatine per 500g raspberry syrup.