Fresh Strawberry Bavois
As the sweet embrace of spring arrives, there’s no better way to celebrate the season than with a luscious Fresh Strawberry Bavarois. Bursting with the vibrant flavors of ripe strawberries, this dessert is a testament to the beauty of seasonal produce. Join me as we dive into the world of indulgence with a recipe that captures the essence of spring in every velvety bite.
Fresh Strawberry Bavois
A Bavois - somewhere between a custard, a jelly and a mousse.
Ingredients
- 10 g powdered gelatine
- 60 ml cold water
- 300 ml milk
- 3 egg yolks freeze whites for another project
- 120 g sugar
- 250 g strawberries washed and dried
- 125 ml cream
Instructions
- Place the gelatine and water in a microwavable dish and set aside to "sponge".
- Place the milk in a pot and bring to the boil (watching carefully to avoid it boiling over), remove from the heat. Whisk the egg yolks and sugar together and place a little of the warmed milk in the egg mix. Pour the egg mix into the hot milk, whisking all the time, until it thickens slightly. Do not let it boil after the addition of the eggs.
- Melt the gelatine in the microwave for 30 seconds, and add this to the custard. Stir well and set aside to cool.
- Select a few perfect strawberries for garnishing. Top the remaining strawberries and blend well.
- Add the strawberries to the custard mixture. Strain this mixture through a sieve to remove any pips or egg strands. Place the strained mixture in the fridge for about 30 minutes to cool.
- Meanwhile, whip the cream and prepare 4 ramekins or glasses.
- Once the custard mixture is cool to the touch fold in the cream and pour into the ramekins.
- Chill overnight and garnish with extra cream and the reserved strawberries.