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Strawberry bavarois

Very fresh and delicious strawberry bavarois.

Preparation time 20 minutes


  • 2 cups of strawberries
  • 4 sheets of gelatine, soaked
  • 1,5 tbsp lemon juice
  • 50 g caster sugar
  • 1 1/2 cup of cream
  • 2 tbsp icing sugar
  • sunflower oil


Soak the gelatine leaves about 5 minutes in cold water. Wash the strawberries, remove the crowns and puree the strawberries in a food processor. (Hold 4 strawberries for the garnish.) Bring the strawberry puree with the lemon juice and sugar to a boil. Let the puree about 2 minutes simmer. Squeeze the gelatine and dissolve the leaves, from the heat, stirring in the warm strawberry sauce. Put the pan sauce with strawberries in a bowl with water and let the sauce cool until it begins to be lobed. Whip the cream with powdered sugar. Put a quarter of the whipped cream into a piping bag. Fold the rest of the room has become. The strawberry mixture until a homogeneous Grease the pudding or muffins moulds with oil. Spoon the strawberry cream mixture. Let the mousse in about 4 hours to set.

Pour the mousse on a serving plate and garnish with tufts of whipped cream and the remaining strawberries, and possibly with a piece of chocolate.

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