Bavarois of Strawberry and vanilla
A Bavarois is a traditional indulgent Bavarian cream mousse dessert. A Bavarois consists of custard, thickened and set with the use of gelatine with many different flavors from fruits, berries, and others.
| Servings | Prep Time |
| 8 people | 30 minutos |
| Cook Time | Passive Time |
| 20 minutes | 4 hours |
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A Bavarois is a traditional indulgent Bavarian cream mousse dessert. A Bavarois consists of custard, thickened and set with the use of gelatine with many different flavors from fruits, berries, and others.
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Ingredients
- 5 egg yolks
- 7 oz of baker´s sugar ground to a consistency between granulated and powdered sugar in coarseness
- 500 ml of whole milk
- 45 ml of vanilla extract we can use also 3 vanilla pods
- 4 in leaves of gelatin soakedcold water
- 600 ml of cream
- 1 packet of ladyfingers
- 1 lb of strawberries
Servings: people
Instructions
- In a bowl, whisk the egg yolks and sugar together until pale and creamy.
- Pour milk into a saucepan. Add the vanilla extract. If we are using vanilla pods cut them lengthwise, scrape the seeds into the milk, and bring to boil.
- Pour the boiling milk over the egg yolk mixture, whisking all the time. Place the bowl over simmering water (ensuring that no water enter the mixture) and whisk vigorously for 9-12 minutes until mixture thickens and the whisk leaves a trail as it goes through.
- Remove bowl from the heat, stir in the soaked gelatin leaves and set over a bowl of ice.
- In another bowl, whip the cream with an electric beater until peaks form.
- When the bavarois is completely cold and firming up, fold the whipped cream through until completely incorporated.
- Cover a 8" springform pan (preferable with removable bottom) with non-stick baking paper and then line with the sponge fingers, cutting them where necessary to cover the whole base.
- Pat the strawberries dry with kitchen paper.
- Cut the strawberries in quarters and scatter 1/2 lb over the base, then pour in the vanilla mixture.
- Refrigerate for 45 minutes.
- Remove from the refrigerator, sprinkle the other 1/2 lb of strawberries on top, and chill again. The strawberries will sink into the bavarois a little, but don´t worry, this is normal.
- Refrigerate for at least 3 hours.
- To serve, dip a knife or fine spatula in hot water and run it around the inside of the tin. Unclip and remove the springform.
- Cut into portions and serve as is, sprinkle some mild chocolate shavings or even serve with a strawberry sauces.
