Bavaroise

Once again I got inspired by a “blog friend” and made a winner recipe! I got today’s recipe from Akemi’s blog, Pecado da Gula.
I saw the recipe and picture and immediately copied it down, putting it on top of my to try pile of recipes. The Strawberry Bavaroise looked so good, plus I love creamy desserts.
And this one was delicious! A perfect dessert, just the way I like. Light and creamy, with just the right amount of sweetness, it had a mousse-like texture, but wasn’t as aerated. It was highly approved here at our home, being declared one of the best desserts that I made lately!
It is very simple and easy to make, and the end result is worth any effort.
I will make this again for sure, especially during the summer months. I think that this might also be good frozen, and am just wondering how other fruits would perform here. I guess a mix of berries would be awesome, and even mangoes might be good, yummy! Can’t wait to make it again! Thanks Akemi!
Enjoy!

Ana

Check out Akemi’s blog for the recipe in Portuguese http://pecadodagula.blogspot.com/

Strawberry Bavaroise
360 grams Strawberries
250 ml milk
200 ml whipping cream
100 grams sugar
10 grams unflavored gelatin
1 tablespoon lemon juice

In a small cup sprinkle the gelatin over 4 tablespoons water to hydrate, reserve.
Puree the strawberries and lemon juice in a blender.
Put the milk in a pan and heat over medium-high heat, just until it starts to bubble on the sides, but do not let it boil. Remove from heat; add sugar and the gelatin to the pan, stirring until it dissolves.
Add the strawberry puree to the milk mixture in the pan.
Fill up a big bowl (or the kitchen sink) with ice-cold water, and put the pan over the ice water to cool up the mixture. Keep stirring with a spatula, until the strawberry mixture starts to thicken.
In a separate bowl whip the cream to soft peaks. Add half of the whipped cream to the strawberry mixture and mix to incorporate. Add the rest of the whipped cream and gently fold it in the mixture. Pour mixture on a deep Pyrex dish and refrigerate for at least one hour. Serve with strawberries and whipping cream if desired.