Strawberry-bavarois with vanilla ice-cream and fresh strawberries.
A lovely Italian dessert that requires time and patient to make, so make sure you have enough time for this =P
A lovely Italian dessert that requires time and patient to make, so make sure you have enough time for this =P
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Serves 4
What you need:
Silicon baking sheets with moulds in them. Or cupcake casts (covered in plastic so you can remove the set dessert)
Stainless steel bowl
Small soup pan
Spatula
Ingredients:
4 pages of clear gelatine
½ lemon juice
1,5 dl strawberry fruit puree
un-whipped whipped cream ¼ litre
1 dl sugar syrup
Use mint or white chocolate scrapes to decorate along side the fresh strawberries.
Strawberries fruit puree:
500 gr of strawberries, crown removed and blitzed in the blender.
Use a very fine sieve to remove the pulp and seeds. Then bring it to a boil in the saucepan and add little bit of water at a time till you get this rich velvet texture. Then follow the rest of the steps.
Ingredients for the sugar syrup:
27 gr Glucose syrup
0,5 dl water
18 gr powder sugar
1 stick Cinnamon
1 tsp fennel seeds
What to do:
1.) Soak the gelatine for more then 10 minutes in cold water.
2.) Pour in the strawberry fruit puree into a heated saucepan, once almost to a boil add the optional ingredient sugar syrup (or powder sugar if you don’t want to use it). Don’t pour in everything, it may become too sweet, so try the mixture occasionally.
3.) Add the soaked gelatine to the strawberry mixture and let it cool slowly.
4.) Using the lemon juice, rub the liquid onto the stainless steel bowl. This removes all the fat that would prevent the cream from frothing.
5.) Dry the bowl with kitchen-paper then pour in the cream and start whisking till the whipped cream is about yoghurt thickness. (Use a mixer if you don’t want to do this by hand, make sure it is about the consistency of stiff yogurt)
6.) Once the puree has cooled down start pouring the mixture little by little to the whipped cream, and by using the spatula fold the mixture well till everything is well mixed.
7.) Pour in the dessert into the moulds and let it cool in the fridge 4 hours prior to serving. Cover with a layer of plastic to prevent it from picking up smells from your fridge.
8.) Serve with a scoop of vanilla and fresh strawberries.
