Strawberry Bavarois
Recipe: #42945
June 14, 2024
Categories: Desserts, Eggs, Strawberry, French, Italian, Baby Shower, Birthday, Christmas, Easter, Mothers Day, Romantic Dinner, Valentine's Day, Wedding, Gluten-Free, Vegetarian, Heavy Cream, more
"Lovely light Summer dessert that so pretty and delicious. An 8 inch mould is needed for this recipe."
Original is 6 servings
Ingredients
Nutritional
- 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.
Tips
- 20 cm/ 8 inch mould
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