Gastronomixs

Fresh strawberry bavaroise

This is a classic bavaroise, except that we have chosen not to heat the strawberries to dissolve the gelatine. This works just as well, whilst also retaining the aroma of the fresh strawberries. As this recipe contains very little sugar, the flavour of the strawberries is brought out to its fullest extent. Do make sure the strawberries are fully ripe.

Fresh strawberry bavaroise

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Ingredients

1

kg

strawberries

20

ml

lemon juice

 

 

lemon zest

80

g

sugar

100

ml

water

8

leaves

gelatine

450

ml

whipping cream

Preparation method

  • Bring the water and sugar to the boil until the sugar dissolves and then cool.
  • Remove the hulls from the strawberries. 
  • Purée the strawberries together with the sugar water, lemon juice and lemon zest in a blender.
  • Pass through a fine sieve.
  • Soak the gelatine in cold water.
  • Carefully melt the gelatine with a little leftover water in a small pan before adding it to the puréed strawberries. 
  • Leave the mixture until it just starts to gel.
  • In the meantime, whip the cream until it is slightly thicker than the consistency of yoghurt.
  • Next, fold the purée into the whipped cream using a spatula.
  • Pour into the desired mould and leave it to firm up.

Serving suggestions

  • As a component in a dessert with strawberry structures.
  • As a component in a composition with red fruits and mint.
  • In a composition with a white chocolate and orange component.

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