Strawberry bavarois
Strawberries are just made for desserts! Here, for example, Bavarois, he is also a Bavarian cream. It can be eaten out of a glass or placed in a baked shortcrust pastry basket and garnished with fresh berries for a perfect summer pie. And if you layer them with biscuit cakes - a real summer cake. But just from a glass - great!
Ingredients
Servings 6- 7-8 g gelatin
- 500 g strawberries
- 100 g powdered sugar
- 250 ml cream with at least 30% fat
Cooking
Step 1
Soak gelatin in cold water.
Step 2
Clean strawberries, rinse and pat dry. Separate 350 g and grind into a puree with a blender. Pour 100 g of puree into portioned cups with a volume of 200-250 ml.
Step 3
In a small saucepan, combine half of the remaining puree with powdered sugar and heat over medium heat without boiling.
Step 4
Remove the saucepan from the heat, squeeze out the gelatin and add it to the hot puree. Stir to dissolve gelatin. Add the remaining puree, cool the mixture to room temperature.
Step 5
Whip the cream into a light cream that will hold its shape.
Step 6
With a rubber spatula or wooden spoon, fold the gelled puree into the cream. Pour into glasses over juice.
Step 7
Cool the cream in the refrigerator for 2-3 hours. Before serving, garnish with the remaining strawberries and, if desired. whipped cream.