Strawberry Bavarian Cream

Preparation

1. STEP 1 OF 14

   Soak the gelatin sheets in cold water

2. STEP 2 OF 14

   Clean the strawberries, wash them quickly to preserve their aroma, and dry them with paper towels

3. STEP 3 OF 14

   Select the smallest ones and set aside 200 g

4. STEP 4 OF 14

   Pass the remaining strawberries through a sieve

5. STEP 5 OF 14

   Pour 15 cl of water with the sugar into a saucepan, bring to a boil, and let it cook over medium heat for 2 minutes to obtain a thick syrup

6. STEP 6 OF 14

   Remove the saucepan from the heat, add the well-squeezed gelatin to the syrup, and stir with a wooden spoon until it is completely dissolved

7. STEP 7 OF 14

   Squeeze the lemon

8. STEP 8 OF 14

   Pour the juice into a bowl, add the sieved strawberries, combine the syrup, and mix everything together

9. STEP 9 OF 14

   Transfer the mixture to the refrigerator for 15 minutes

10. STEP 10 OF 14

    With a fork or electric beaters, lightly whip the cream and gently fold it into the mixture, to which you will have also added the whole strawberries

11. STEP 11 OF 14

    Moisten the inside of a fluted mold with a one-liter capacity with cold water and fill it with the prepared mixture

12. STEP 12 OF 14

    Cover it with plastic wrap and place it in the refrigerator to chill for at least 3 hours

13. STEP 13 OF 14

    When ready to serve, quickly dip the mold in hot water, dry it, and unmold the Bavarian cream onto a serving plate

14. STEP 14 OF 14

    Arrange strawberries and mint sprigs all around

Suggestions

• Blender

• Bavarian Cream Mold

• Bowls

General Information

Analysis

Macronutrients (100 gr)