It's hard to turn an oven on, in these days, but there are lots of desserts that can be done without baking.
Bavarese is one of them.
Bavarese is one of them.
Fruit and cream are the main actors with just a spoonful of sugar (well, a little more than a spoonful - so many quotations, today I woke up a songbird!) and a bit of gelatine to help the structure.
My choice today is on cherries and strawberries.
Puree 1.1 lb/500gr of fresh fruit in a blender, add juice from one lemon, 3-4 oz /100-120gr of sugar and put all on a mild heat.
Puree 1.1 lb/500gr of fresh fruit in a blender, add juice from one lemon, 3-4 oz /100-120gr of sugar and put all on a mild heat.
When it is gently boiling, add 1/2oz /12-15 gr of gelatine. The gelatine part is a bit tricky, because there are a lot of different gelatines out there. Here the most common is one that comes in small transparent sheets, in the US my first try would be Knox gelatine.
Anyway, any gelatine in a dose fit to gel 500ml of water will do.
After adding the gelatine let simmer for 1 or 2 minutes. The simmering part is important to properly dissolve the gelatine and to inactivate enzymes in fruit like pineapple, kiwi or papaya that would prevent gelatine to set.
In the meantime, whip 2 cups /500ml of heavy cream.
Add the whipped cream to the fruit mixture and place in molds. Let rest in the fridge for at least 3 hours.
Bavarese cannot be frozen: thawing would kill the gel.
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ecco (devo scrivere in italiano di fronte a cotanta mAraviglia), sono orgogliosa di commentare per prima questo capolavoro erotico, che turberà le mie notti a venire.
ReplyDeletec`è anche il caso che provi a replicarla.
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looks incredible!
ReplyDeleteLuscious! I'm such a fan of no-bake goodies....this is going on my try-out list :)
ReplyDeleteThis looks delicious. Interesting that freezing destroys gelatin. This explains a lot about my sister's legendary failure with grasshopper pie.
ReplyDelete