Strawberry Bavarois

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"Lovely light Summer dessert that so pretty and delicious. An 8 inch mould is needed for this recipe."

Original is 6 servings


  • Serving Size: 1 (503.7 g)
  • Calories 1306.4
  • Total Fat - 96.6 g
  • Saturated Fat - 43.1 g
  • Cholesterol - 2750.8 mg
  • Sodium - 305.2 mg
  • Total Carbohydrate - 57.3 g
  • Dietary Fiber - 3 g
  • Sugars - 35.7 g
  • Protein - 42.2 g
  • Calcium - 404.5 mg
  • Iron - 7 mg
  • Vitamin C - 11 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Pour the milk into a small saucepan with vanilla pod and heat gently, then remove from the heat.

Step 2

Beat the egg yolks & sugar in a bowl until soft and creamy.

Step 3

Remove the vanilla pod and stir the warmed milk into yolk mixture.

Step 4

Sprinkle the gelatine into 50 ml (1/4 cup) boiling water, stirring until dissolved; add this to the custard mix and cook over a very low heat, stirring continuously, until mixture thickens and coats the back of a spoon, then cool.

Step 5

Whip the cream stiffly and fold it into the cooled custard.

Step 6

Prepare the strawberries by pushing them through a sieve or puree them in a blender or food processor.

Step 7

Add the puree to the custard and fold in well.

Step 8

Rinse a 20cm/8 inch mould out with cold water and fill with the strawberry mix. Chill for 5 hours.

Step 9

When ready to serve dip the mould briefly into boiling water and invert onto a serving platter.

Step 10

Decorate with the small strawberries and lightly whipped cram.


  • 20 cm/ 8 inch mould

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