Gastronomixs

Strawberry bavaroise with raspberry macarons, fennel en green apple

A simple dessert in which the creamy, natural flavour of the fresh strawberry bavaroise is beautifully challenged by the apple, lime, and star anise gel. The anise aroma of the fennel and the texture of the raspberry macaron complete the effect.
Strawberry bavaroise with raspberry macarons, fennel en green apple

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

ml

water

80

g

sugar

1

kg

strawberries

20

ml

lemon juice

8

leaves

gelatine

450

ml

whipping cream

  As needed

 

lemon zest

View this component

300

g

almond slivers

300

g

icing sugar

4

g

red food colouring (powder)

10

g

ground freeze-dried raspberries

110

g

egg whites (at room temperature)

75

g

water

300

g

sugar

110

g

egg whites

350

g

cream

50

g

invert sugar

1

 

vanilla pod

575

g

white chocolate

View this component

1

 

fennel bulb

100

g

sugar water 1:1*

View this component

300

g

sugar

300

g

water

3

 

star anise

350

g

green apple coulis

150

g

lime juice

13

g

agar agar

11

g

gellan gum

View this component

500

g

strawberry

50

g

sugar

View this component

As needed:

 

brons fennel

Preparation method: fresh strawberry bavaroise
  • 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.
Preparation method: raspberry macaron
  • To make the almond base, grind the almond slivers into a dry powder in a blender.
  • Add the sugar in three increments.
  • Pass the mixture through a strainer.
  • Add the colouring agent and the raspberry powder.
  • Add the egg whites (at room temperature) and beat into a thick batter.
  • Boil the water and the sugar in a clean saucepan at medium heat.
  • Boil the sugar to 118°C, but start whisking the egg whites at 115°C.
  • Once the sugar has attained the desired temperature, set aside until it has stopped bubbling and pour into the egg whites (average speed).
  • Once it has cooled down to 50°C, take the egg white mixture out of the machine.
  • Add 1/3 of the egg white mixture to the almond batter.
  • When the mixture has been blended into a smooth batter, add the rest of the egg white mixture. If the mixture has been blended properly it will be rather viscous and stick to the spatula.
  • Fill a piping bag with the mixture (nozzle no. 9). Ensure that you leave enough room between the individual macarons when piping!
  • Put the tray away in a dry place to enable the batter to form a thin film (approx. 30 minutes).
  • Put the tray in a 115oC oven with the moisture flap open or the ventilation at half power.
  • After the macarons have been in the oven for 12 minutes, open the oven door for 5 seconds.
  • After 25 minutes in all, take the tray out of the oven and set it on a rack to cool.
  • To prepare the filling, bring the invert sugar, the cream and the vanilla pod to the boil.
  • Remove the vanilla pod.
  • Pour on to the white chocolate and mix until smooth with a hand-held blender. 
  • Transfer the filling to a piping bag and squeeze in between two macaron halves.
Preparation method: fennel crisps
  • Cut the fennel bulb into wafer-thin slices 1mm thick.
  • Dip the slices into the sugar water and then run your fingers across them to remove excess liquid.
  • Spread out the fennel slices on a baking sheet covered with silicone paper or a silicone sheet.
  • Place in an oven at 85°C and dry them for approx. 3 hours. Turn all the fennel slices once after about an hour.
  • Store in an air-tight box with silicone granules.
Preparation method: apple, lime and star anise gel
  • Bring the sugar and water to the boil until the sugar is fully dissolved.
  • Add the star anise and allow to infuse at very low heat for 30 minutes.
  • Pour through a sieve and measure 500g of the star anise syrup.
  • Mix this with the apple coulis, lime juice, agar agar and gellan gum. Bring to the boil.
  • Pour into a container and set aside to firm up.
  • Once it has hardened completely, transfer to a blender and blend into a gel.
  • Store in the refrigerator.
Preparation method: bleeding strawberries
  • Put the strawberries and sugar in a cocktail shaker.
  • Shake for 10 seconds.
  • Serve the strawberries and syrup together.
Finishing and presentation
  • Place the frozen ring with the fresh strawberry bavaroise in the centre of the plate and allow to defrost gradually in the refrigerator.
  • Place the bleeding strawberries in the centre of the ring and pour over a little of the liquid.
  • Pipe dots of the apple, lime, and star anise gel on top of the bavaroise.
  • Place two macarons on top of two of the dots of gel.
  • Place the fennel crisps upwards against the macarons.
  • Finish off the dessert by sticking sprigs of bronze fennel into the other dots of gel.

Previous page