Skip to main content

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.

150 grams of Oreo-style cookies (about 6 oz.)
50 grams of butter, melted
pinch of salt
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).



Popular posts from this blog

Mandarin Chicken

So much was lost when Katrina hit New Orleans in 2005. Lives, homes, jobs,... but also the little things that we hold dear to our hearts: photo albums, treasured heirlooms or beloved recipes. The Times-Picayune collected and published some of the latter that people went looking for in the years that followed Katrina. Mandarin Chicken was one of these recipes.  This clipping was sent to us by my partner's stepmother a few years ago. Since then, we have received nearly a hundred requests to share this recipe. Note: Every Chinese restaurant in New Orleans has its own version of Mandarin sauce. It seems to us that this one needs a few pinches of Chinese five spice in the sauce. Also, it is usually served with crushed peanuts and chopped scallions sprinkled on top.
This recipe comes from Fong's Chinese restaurant in Kenner.


Egg Batter
2 cups flour
2 tablespoons cooking oil
2 eggs
1 cup cornstarch
2 teaspoons salt
1 teaspoon Accent
1/2 teaspoon sugar
1/2 teaspoon baking…

Torta Caprese

Last year, one of my coworkers came back from Naples, Italy with an original dessert created on the island of Capri. It is a flourless cake, both rich in flavor and light in texture. It is normally enjoyed "as is", but a little bit of Chantilly cream on the side never hurt anybody!

6 oz. (170 g) dark chocolate (I used 64% cocoa)
3/4 cup (160 g) unsalted butter, cut in dice
3 large eggs
1/2 cup white sugar
1 1/4 cup ground almond meal (I used 125 g)
1 tablespoon amaretto (or any other almond liquor)
Confectioner's (icing) sugar to sprinkle

Preheat oven to 180°C (350°F).
Butter and line an 8-inch wide (20 cm) springform pan  with baking paper.
In a double boiler (or in a microwave oven), melt the chocolate and butter together. Let cool.
In another bowl, whisk the eggs and sugar with electric beaters until the mixture turns a pale yelllow and triples in volume.
Using a spatula, gently fold the chocolate mixture, alternating with the ground almond meal and amaretto, into the egg mi…

Lemon Cheesecake Mousse

Here in Menton, la Fête du Citron (Lemon Festival) is almost upon us. This year's theme is Broadway Musicals. A couple of years ago, the citrus structures were inspired by a famous Jules Verne novel, Les tribulations d'un Chinois en Chine (Tribulations of a Chinaman in China).

And when life gives you lemons, you make... lemon desserts! My partner found this amazing lemon mousse recipe online, which I tweaked slightly to match the ingredients I find here. The original recipe can be found here:
For my version of it (less sweet, but same silky smooth texture), keep reading.

Yields 6 to 10 servings.

1 cup crushed Speculoos cookies (brown sugar cinnamon cookies)
1/2 teaspoon salt
3 tablespoon (42g) butter, melted

2 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon water
3 sheets unflavored gelatin (or 1 and 1/2 teaspoons powder gelatin)
1 cup (250ml) heavy cream
1/2 cup confectioner's sugar
Yellow foo…