Strawberry Bavarois is a creamy jelly desert. This is my super-easy method. If you wish to mould it, you might need extra gelatine. This is a soft jelly, so let it set in glasses. See my healthy ‘Strawberry & Yoghurt Jelly’ recipe as well.
Makes
4 to 6 Servings
Ingredients
6 sheets (10g) Gelatine Leaves *OR 3 teaspoons Gelatine Powder
1 cup Milk
1/3 cup Sugar *1/2 cup for sweeter flavour
1 punnet (250 to 300g) Strawberries (Fresh or Frozen)
1 cup Thickened Cream *softly whipped
Extra Strawberries for topping
Strawberry Sauce *optional
Method
- Soak Gelatine Leaves in cold water for 5 to 10 minutes. *Note: If you use Gelatine Powder, sprinkle over 3 tablespoons of Water in a small bowl. Allow to soak for 5-10 minutes.
- Heat Milk and Sugar in a saucepan over a gentle heat, but DO NOT boil. Squeeze Gelatine Leaves slightly to remove excess water, then add to Milk. When Gelatine dissolved completely, remove from heat.
- Wash and hull Strawberries. Using food processor or blender, process Strawberries into smooth puree.
- Add Strawberry puree to Milk mixture, and whisk well. Cool in fridge until the mixture starts thickening.
- When the mixture has started thickening, add softly whipped Cream, and mix well. Pour the mixture into serving glasses. Place them in the fridge and leave to set.
- Serve with topping of fresh Strawberries and Strawberry Sauce.
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