Strawberry Bavarois with a twist
Traditionally, a strawberry bavarois is a light strawberry mousse on top of a thin layer of génoise (sponge cake). As I love the contrast between the smoothness of the filling and the texture of the crumbly crust found in the cheesecake, I decided to replace the traditional sponge cake base by a crunchy chocolate cookie crust. I am very pleased with the result: the dark chocolate crust adds a rich depth and works wonderfully with the airy strawberry mousse.
CRUST
150 grams of Oreo-style cookies (about 6 oz.)
50 grams of butter, melted
pinch of salt
FILLING
500 grams of fresh strawberries
1 lemon
6 leaves of gelatin (11 or 12 grams)
40 cl. of liquid heavy cream (at least 30% fat), chilled
200 to 220 grams of white sugar (1 cup)
Preheat oven at 350°F.
To make the crust, place cookies in a mixer and pulse to obtain a sandy texture (20 to 30 seconds). Pour into a bowl, add salt and melted butter. Stir to combine ingredients and spread evenly at the bottom of a 9-inch round springform cake pan. Bake for 8 minutes.
Allow crust and pan to cool completely.
To make the filling, place gelatin leaves in a small bowl filled with cold water. Wash strawberries, cut the stems and dry with paper towel. Place strawberries in a mixer with the juice of one lemon. Pulse until you obtain a smoothie consistency (1 minute). Pour into a saucepan, add white sugar and softened gelatin leaves, and place on medium to high heat. Stir until gelatin leaves have completely dissolved. Remove from heat and allow to cool completely.
In a bowl (I usually place it in the fridge for 20 minutes to make it extra-cold), pour chilled liquid heavy cream. Using electric beaters, beat until cream turns into a stiff Chantilly. Blend cream together with strawberry mixture and pour over chocolate crust in the springform cake pan.
Refrigerate for at least 8 hours (overnight is even better).
CRUST
150 grams of Oreo-style cookies (about 6 oz.)
50 grams of butter, melted
pinch of salt
FILLING
500 grams of fresh strawberries
1 lemon
6 leaves of gelatin (11 or 12 grams)
40 cl. of liquid heavy cream (at least 30% fat), chilled
200 to 220 grams of white sugar (1 cup)
Preheat oven at 350°F.
To make the crust, place cookies in a mixer and pulse to obtain a sandy texture (20 to 30 seconds). Pour into a bowl, add salt and melted butter. Stir to combine ingredients and spread evenly at the bottom of a 9-inch round springform cake pan. Bake for 8 minutes.
Allow crust and pan to cool completely.
To make the filling, place gelatin leaves in a small bowl filled with cold water. Wash strawberries, cut the stems and dry with paper towel. Place strawberries in a mixer with the juice of one lemon. Pulse until you obtain a smoothie consistency (1 minute). Pour into a saucepan, add white sugar and softened gelatin leaves, and place on medium to high heat. Stir until gelatin leaves have completely dissolved. Remove from heat and allow to cool completely.
In a bowl (I usually place it in the fridge for 20 minutes to make it extra-cold), pour chilled liquid heavy cream. Using electric beaters, beat until cream turns into a stiff Chantilly. Blend cream together with strawberry mixture and pour over chocolate crust in the springform cake pan.
Refrigerate for at least 8 hours (overnight is even better).
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