For the poached tamarillos
750ml red wine
200g Demerara sugar
1 red chilli split in half
2 star anise
1 cinnamon stick
For the brandy snaps
50g flour sifted
50g golden syrup
50g caster sugar
50g unsalted butter
For the bavarois(this can be made in one large mould or divided into six smaller ones)
150ml double cream
1 vanilla bean scrape the seeds from it and use these
½tsp finely grated orange zest
200ml maple syrup
4 leaves gelatine soaked in cold water for four minutes
350ml lightly whipped double cream
To poach the tamarillos bring the wine sugar chilli star anise and cinnamon to the boil in a pan. Lightly score the pointed end of the tamarillos with an X. Place them in the boiling liquid and bring it back to boil then turn the heat down. Cover with a circle of greaseproof paper and simmer for two minutes. Let them cool in their liquid.
To make the brandy snaps put the syrup sugar and butter into a pan and boil until it goes a light brown colour stirring continuously. Remove from the heat and whisk in the flour making sure there are no lumps. Return to the stove and cook stirring continuously for two minutes. Remove and leave to cool for 10 minutes.
Take 1tsp of the mixture in your hand flatten it out as thin as you can then place on to a baking tray covered with non-stick baking parchment. Place only four per tray. Place in a preheated oven at 200ºC and cook for five to eight minutes until they are a dark golden colour and quite bubbly. Remove the tray from the oven cool for a while then while the snaps are still manageable remove from the parchment fold into a cone shape - letting them rest in coffee cups until they set.
For the bavarois bring the 150ml double cream vanilla seeds orange zest and maple syrup to the boil. Remove from the heat add gelatine stir until dissolved and leave to cool. Whisk in the yogurt then gently fold in the whipped cream. Pour into your mould or moulds and leave to set in the fridge for at least four hours.