The Strawberry Bavarois

The Bavarois is a dessert built around cream and usually fruit and uses gelatin to produce a firm shape. A famous example uses raspberries but strawberries are equally good. The basic recipe which comes from an original of the Boston Cooking Book is this one but has been adapted for strawberries. Remember to much gelatin produces a rubbery texture in the mousse.

To make between 4 and 6 servings of bavarois.

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Ingredients:

• 500ml fresh cream which can be whipped
• 120g sugar;
• 300g strawberries which is roughly 1 punnet (ideally fresh but frozen can be used). Remove the stalks (dehullling).
• 1/2 lemon;
• 6 gelatin sheets (10g).

Preparation:

1. Soak the gelatine leaves in a cold water for between 5 and 10 minutes
2. Warm the cream with the sugar in a saucepan over a gentle heat, but do not boil.
3. Squeeze the gelatine leaves very gently to remove excess water and then add to the cream.
4. When the gelatine leaves have melted into the cream, just remove from the heat.
5. Using a food processor or blender, blitz the strawberries to a smooth puree.
6. Add this strawberry puree to the warm cream and mix well using a whisk.
7. Cool in a refrigerator until the mixture begins thickening.
8. The mixture should cool and started thickening. Further cream can be added to make it even richer. These can be poured into glass bowls which are then cooled further until they set in the fridge.
9. Garnish with strawberries and some mint leaves.