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Strawberry bavarois

a lovely light French dessert
Pastry, French, With fresh fruit, and Father's Day
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Shopping list
150g Cantuccini
20g butter
3 free range eggs
half a lemon
200g strawberries
2 gelatin leafs
250g sugar
150ml water
50ml double cream
50g strawberries, extra

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Today the recipe for a very good French strawberry bavarois, no baking, on an Italian cookie crust.

 

How to make strawberry bavarois

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Roll or beat the Cantucinni to crumbs with a rolling pin.

Melt two tablespoons of butter and stir the crumbs in it.

Lay a piece of cling film in the cooking rings.

Press the crumbs firmly in as a base and put them aside.

Keep the egg yolks covered in the refrigerator until the next morning, to make vanilla ice cream. Rub the inside of a bowl with half a lemon and whisk the egg whites in it (until soft peaks occur). You do this so every trace of fat is erased and you get optimal stiff beaten egg whites.

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Separate the whites from the yolks and beat them stiff.

Soak the gelatin leafs 5 minutes in cold water.

Wash and hull the strawberries.

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Blend the strawberries mushy and drain the gelatin.

Heat the mushy strawberries and dissolve the drained gelatin in it while stirring.

Place water and sugar in a pan, put it on low and dissolve the sugar.

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Turn the heat on the sugar syrup and boil to you reach exactly 115°C.

Add the warm sugar syrup to the eggwhites

Beat the syrup lightly through the egg whites with a whisk.

When the syrup is incorporated into the egg whites it looks shiny.

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Fold the mushy strawberries into the egg whites.

Measure the right amount of double cream.

Beat the cream until you get soft peaks.

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Fold the cream light and quickly into the bavarois.

Get out the rings and pour the bavarois into them.

Leave the bavarois for 2 hours in the fridge to set.

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Remove the cling film and press the cakes carefully out. Garnish with the extra strawberries.

This dessert tastes even better with a scoop of vanilla ice cream!