Bavarois with Strawberry Sauce
Servings: 4 servings
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Ingredients
- 2 tsp gelatin powder
- 1 Tbsp water
- 1/2 cup heavy cream
- 3 egg yolks
- 1/2 cup sugar
- 1 cup milk
- 1 tsp vanilla extract
- 4 strawberries for garnish
Strawberry Sauce
- 3 cup strawberries fresh or frozen
- 2 Tbsp sugar
Instructions
- Wet the molds with water.
- In a small bowl, mix gelatin and water and let bloom.
- Whip heavy cream to medium peaks. Keep cool in the fridge.
- In a large bowl, whisk yolks and sugar to reach a lighter color.
- Heat the milk in a pot until it is very hot, but before boiling. Very slowly add the hot milk to the yolk mixture whisking constantly. Put the liquid back in the pot, and cook at medium heat constantly stirring with a spatula until just before boiling. Remove from heat, and add gelatin. Gelatin will melt in the hot milk mixture. Add vanilla extract. Sieve through a mesh strainer.
- Put the custard in an ice bath until cool to touch. Then mix in prepared whipped cream. Pour into molds, and chill for 3 hours.
- Make strawberry sauce. Cook strawberries and sugar in a pot at low heat. When the fruit releases its juice, turn up to medium heat and cover with a lid. Cook until almost all the strawberries are dissolved. Let cool to room temperature. Puree the strawberry mixture in a food processor. Chill in the fridge.
- Dip the molds in warm water to loosen Bavarois (without getting the water on the Bavarois). Plate up with the strawberry sauce and fresh strawberries.