Strawberry Bavarian Cream

Preparation

1. STEP 1 OF 14

   Soak the gelatin in cold water

2. STEP 2 OF 14

   Prepare 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 cook over medium heat for 2 minutes to obtain a thick syrup

6. STEP 6 OF 14

   Remove the saucepan from heat, add the well-wringed gelatin to the syrup, and stir with a wooden spoon until 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, mix in the syrup, and blend everything together

9. STEP 9 OF 14

   Transfer the mixture to the fridge for 15 minutes

10. STEP 10 OF 14

    Using a fork or electric whisks, lightly whip the cream and gently fold it into the mixture, adding the whole strawberries

11. STEP 11 OF 14

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

12. STEP 12 OF 14

    Cover with plastic wrap and refrigerate for at least 3 hours

13. STEP 13 OF 14

    At serving time, quickly immerse 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 around it

Suggestions

• Frullatore

• Stampo per Bavarese

• Ciotole

General Information

Analysis

Macronutrients (100 gr)