This is one of those desserts that was introduced by the French people during the 19th Century. Not everybody had money for cream or other dairy products, so this item was a real luxurious dessert. Nowadays, cream is much more affordable and strawberries still very popular. For this recipe I used a low tin, so I was able to make a lot of desserts. A great option for a dinner party or when you want to take the desserts to go! This recipe gives about 1,2 liter of bavarois, so you can also use a few smaller or one big pudding shape.
- Fine Sieve
- Cooking pan
- Pudding Molds // Glasses
- 700 gram Strawberries
- 500 ml Cream
- 2 shots Cointreau or marasquin or eaux-de-vie
- 7,5 Gelatine Sheets
- 200 gram Sugar
- ½ Lemon
- 50 gram Powdered Sugar
Making the Strawberry Bavarois
- Clean and finely chop 500 grams of strawberries. Add these to a bowl with the liquor and sugar. Let it marinate for at least 30 minutes.
- In the meanwhile, soak the gelatin sheets in cold water, whip up the cream, and chop 5 strawberries in small pieces.
- Press the strawberries and the liquid through a fine sieve. Add this to a cooking pan and bring it to a boil. When the mixture is cooking, turn off the heat. Add the gelatin sheets and let them dissolve in the liquid. Then pour the liquid in a cold bowl. Keep stirring this mixture for about 5 minutes to let it cool down.
- Add half of the whipped cream to the strawberry liquid and stir again until mixed. Then fold in the other half of the cream. Add some grated orange peel and the chopped strawberries and your pudding is ready!
- Pour the mixture in the pudding molds or glasses, and let it firm up in the refrigerator for about 7 hours.
- This pudding is delicious with a quickly homemade strawberry sauce! How to make it? Press the leftover strawberries through a fine sieve. Add the juice of half a lemon and the powdered sugar. Mix the strawberry sauce until all the lumps are out. Whenever you are ready to serve, you can pour the sauce on the pudding. Enjoy!