This is a nostalgic homemade Bavarois recipe that was popular in Japan in the 1970s and 80s.
Bavarois that you can enjoy the moist and jiggly texture and the refreshing sweetness of strawberries.
You can also enjoy it as a luxurious dessert by adding fruits and whipped cream.
INGREDIENTS: 7inches angel cake pan (1,100ml)
- 350g strawberries
- 100ml water
- 60g granulated sugar
- 200ml heavy cream/heavy whipping cream (35%-45% butterfat)
- 10g powder gelatin
- 4 tbsp water for gelatin
- Fruits for decoration (if available)
Strawberries, blueberries
INSTRUCTIONS
STEP
Puree strawberries
- Wash strawberries and remove stems. Puree the strawberries in a blender and put them in a bowl (①).
STEP
Soak powdered gelatin
- Sprinkle powdered gelatin into 4 tablespoons of water and mix to soften.
- Put water and granulated sugar in a pan and heat to dissolve the sugar. Turn off the heat, add the softened gelatin and dissolve, mix well and remove the heat (②).
STEP
Whip heavy cream
- Whip the heavy cream until it forms a soft peak (③).
STEP
Mix them
- Add ② to ①. If it is still warm, cool it in ice water while stirring until it becomes thick.
- Add the whipped cream③ and mix.
STEP
Chill in the refrigerator
- Pour into the cake pan and chill in the refrigerator for at least 3 hours to harden.
- Soak the cake pan in warm water, then cover it with a plate and turn it upside down to remove it from the cake pan.
- Garnish with strawberries and blueberries.
