Strawberry bavarois

Strawberry bavarois
Makes: 1 litre
Prep time:
Cook time:
Total time:
  • 10 gr leaf gelatine
  • 500 gr strawberries
  • ½ lemon
  • 100 gr white sugar
  • 50 ml water
  • 250ml double cream
  1. Puree the strawberries and add the juice of half a lemon.
  2. Soak the gelatine in ample cold water until soft.
  3. Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
  4. Drain the gelatine and dissolve in the sugar syrup. Stir the sugar syrup, when it is back at room temperature, in to the strawberry puree.
  5. Whisk the cream to semi-soft peaks and fold into the puree.
  6. Pour the strawberry bavarois in the mould and refrigerate until set, preferably half a day or overnight.
  7. Unmold the bavarois by running a knife around the rim and turn upside down on the plate. Decorate with some fresh strawberries, whipped cream and some mint.
Stuff to know
This recipe will make about 1000 ml and feed 7 persons.
It is possible to use frozen strawberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.
Chop up some fresh strawberries and add them to the bavarois before setiing.