Strawberry Bavarois composed of
– sponge cake,
– strawberry mousse,
– strawberry jelly,
– strawberry compote.
Equipment used
– Individual pastry rings
– Tefal baking tray
– Baking paper
– Angled spatula
– 4.5cm-high Rhodoid film
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Ingredients
The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour
Strawberry mousse
✔120g single cream
✔3g gelatine
✔180g strawberries
✔25g sugar
Strawberry jelly
✔85g strawberries
✔15g sugar
✔2g gelatine
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
The recipe
Serves approximately 3
The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour
In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.
Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.
Then sift the flour and cornflour over the mixture. Stir gently.
Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.
Bake in an oven preheated to 210°C, then immediately reduce the temperature to 180°C for 8–9 minutes. Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.
Cut out circles the same size as your individual dessert ring. Set aside for assembly.
Assembly
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of tape. Place your sponge base in the bottom of the ring. Pour the strawberry mousse over it, leaving 2–3 mm for the jelly.
Strawberry mousse
✔120g single cream
✔3g gelatine
✔180g strawberries
✔25g sugar
In a saucepan, heat the strawberry purée over a low heat for a few minutes with the sugar. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Set aside.
Whip the very cold single cream with an electric whisk and gently fold it into the previous mixture once it has cooled (to below 30°C). Chill for at least 4 hours until the mousse has set.
Strawberry jelly
85g strawberries15g sugar2g gelatine
Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Once off the heat, add the gelatine, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food colouring as the strawberries lose their colour when heated. Stir, then leave to cool before pouring over your cakes. Chill until the jelly sets.
Strawberry compote60g puréed strawberries10g caster sugar1g NH pectinred food colouring
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 60g of blended strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.
Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.
Place your Bavarian cream on top of the compote on your plate. Garnish with small strawberries.
Remember to remove the ring and the cling film before serving.
