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Did you ever tried a bavarois of gooseberry and elderflower? If not, then you should do it. A delightful combination with blueberries and blood orange give this cake an original taste.
Preparation time 45 minutes .. Baking 6-8 minutes .. Cooling 2 x 1 hour
INGREDIENTS .. 8-10 pers
BLUEBERRY-BLOOD ORANGE CREAM ..
- 600 g blueberries
- juice of 3 blood oranges
- 1 cinnamon stick
- 2 cloves
- 1 green cardamon seed
- 50 g corn starch
- 100 g blue berries
- 5 gelatine sheets
GOOSEBERRY BAVAROIS ..
- 600 g gooseberries
- 200 ml half opgeklopte slagroom
- 100 g elderflower cordial
- ± 100 g sugar (depends from sweetness of the fruit)
- juice of 1 lime
- 1 tsp ground cardamom
- 5 gelatine sheets
ALMOND JOCONDE WITH CANDIED VIOLET
Prepare the dough as described in the recipe of the link, but substitute the normal sugar for egg whites by violet sugar. Cut out the dough after cooling two flans and put the first into the cake form.
BLUEBERRY-BLOOD ORANGE CREAM
Squeeze the juice from the oranges, like 100 ml of separately and mix the rest under blue berries in the bowl. Add the spices there and if necessary, a little sugar and bring to a boil.
Mix the collected juice with vanilla powder and once the berries begin to cook the juice, remove the herbs, add 100 g of blueberries, the powder mixture and pour into boiling until smooth pudding.
Soak the gelatine leaves in cold water for about 5 minutes. Let them melt in the microwave oven and mix them well with the pudding.
Pour the pudding now the pastry into the tart ring and put in the fridge. After doing stiffen the second pie crust on top of the cream.
GOOSEBERRY BAVAROIS
Boil the gooseberries along with elderflower syrup, lime juice and spices. Remove the herbs and strain the puree and leave to cool everything.
Soak the gelatine leaves in cold water for about 5 minutes. Let them melt in the microwave oven and mix them well below the mash. Whip the cream until semi-solid and mix well under the puree.
Pour the mousse on top of the second pie crust in the cake ring and put back for an hour in the fridge.
FINISH
Removed after cooling the cake ring and the foil from the pie. Decorate them to your liking and enjoy it.
Bon apetit!
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