Strawberry Bavarian Recipe from of 14-06-2010 [Updated on 10-05-2018]
Strawberry Bavarian cream is the first spoon dessert this summer. The Bavarian is a dessert of French origin similar to pudding that is very simple to make and is composed of a base of English cream (variant of custard that uses only eggs as thickeners) with the addition of gelatin sheets and whipped cream.
The original version of the Bavarian cream only includes custard, whipped cream and vanilla but this dessert can be enriched with fresh fruit, in this case strawberries, or with coffee, or chocolate and so on and so forth.
Strawberry Bavarian cream is a fresh dessert with a delicate flavor, just suitable for this period and for those who love recipes with strawberries like me :)
- Ingredients for 8 people:
How to make strawberry bavarese
Soften the gelatine leaves in cold water.
Wash the strawberries and blend them with 50 g of sugar (leave a few strawberries apart to decorate the Bavarian cream).
Prepare an English custard. Heat the late in a saucepan with the lemon zest.
In a bowl, whip the egg yolks with 100 grams of sugar until the mixture is soft and creamy.
After having lifted the lemon zest, add the milk to the whipped eggs and put the mixture on the fire and stir
Cook the custard over very low heat, stirring constantly until it boils.
When the cream is ready, turn off the heat, add the gelatin sheets and mix.
Whip the cream in a bowl and once cooled, add the cream incorporating it with a wooden spoon.
Pour the cream over the strawberry puree and mix until a homogeneous cream is obtained.
Transfer everything to a plumcake mold lined with cling film (I forgot to put it and I had a little difficulty in removing the cake) and put the Bavarian cream with strawberries in the fridge for at least 4 hours.
Remove the strawberry Bavarian cream from the fridge and turn the cake upside down onto a serving dish.
Decorate the surface of the Bavarian cream with sprigs of cream and pieces of strawberry, then cut into slices and serve.