Ingredients
Syrup
Method
1.Grease six ½-cup (125ml) moulds.
2.Whisk buttermilk, egg yolks, sugar and honey in medium saucepan, stirring over heat, without boiling, until custard thickens slightly. Stir in rind and juice; transfer to large bowl.
3.Sprinkle gelatine over water in jug; stand jug in small saucepan simmering water, stir until gelatine dissolves; cool 5 minutes. Stir gelatine mixture into custard; cover surface with plastic wrap, refrigerate about 1 hour or until mixture is the consistency of unbeaten egg white.
4.Beat egg white in small bowl with electric mixer until soft peaks form. Beat cream in medium bowl with electric mixer until soft peaks form; fold into custard mixture, in two batches. Fold in egg white.
5.Spoon mixture into moulds; refrigerate about 3 hours or until set.
6.To make syrup, stir sugar, the water, rind and juices in small saucepan over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, about 15 minutes or until mixture thickens. Stir in gin.
7.Turn bavarois onto serving plates, serve with syrup.
