Strawberry bavarois
Instructions
Blend the strawberries with the sugar syrup and Cointreau.
In a saucepan, mix sugar, the juice and grated orange zest and bring to the boil.
Remove from heat and, when the syrup is warm, add the egg yolks, then the boiling milk.
Heat the cream and when it is thickened, remove from heat and mix in the isinglass soaked in cold water and squeezed; Let cool, then carefully fold the whipped cream.
Stir 1/3 of this cream with Strawberry puree and spread it into six individual stencils from 12 cl each.
Put the Orange cream in a pocket of fabric with smooth and nozzle, following the instructions in the recipe's vanilla bavarois and coffee '', formed inside the strawberry cream a ' heart ' with orange.
Put small when they are well cool Bavarian, guarnitele with flowers of meringue and serve together with a chocolate sauce flavoured with rum.
Preparation dissolve in a saucepan over low heat the chocolate frosting along with a tablespoon of rum, mixing thoroughly with a wooden spoon to mix well all the ingredients.
Ingredients and dosing for 6 persons
- 100 g of strawberries
- 4 cl of sugar syrup
- 3 cl of cointreau
- Chocolate frosting (see recipe)
- 1 tablespoon of rum
- 6 meringue flowers
- For the cream:
- 90 g of sugar
- 1 orange (juice and zest)
- 3 egg yolks
- 25 cl of milk
- 4 sheets of isinglass
- 25 cl of whipped