You know that feeling when you get into a total recipe rut. When you're making the same three desserts over and over again just because they're "safe." Well, I can 100% guarantee this Strawberry Bavarois sent all the way from Tokyo will pull you out of a rut faster than you can say, "Pass the heavy cream, please." It's the perfect treat for a hot summer day -- or any day, really -- making Elli's grandma our new go-to gal.
|10-11 oz strawberries||1 oz sugar|
|3 tablespoons water||1/2 cup heavy cream|
|1 teaspoon freshly squeezed lemon juice||6-7g unflavored gelatin powder|
|1 tablespoon rum (optional)|
Set aside 14 strawberries (6 for decorating, 8 for the gelatin powder). Hull & quarter the rest.
Place the quartered strawberries, sugar, and 1 tablespoon of water in a food processor and whizz until smooth. Pour out in a large bowl.
Pour the cream in a bowl and whip until it holds medium peaks. (You can do this while cooking the strawberries. See step below.)
Hull and quarter the 8 strawberries. With the lemon juice and 2 tablespoon of water, place in a small saucepan over very low heat and cook until very liquid. Pour into a small bowl and sprinkle the gelatin powder in while the mixture is still hot. Stir well until the gelatin has completely dissolved.
Pour the gelatin mixture into the strawberry juice in step 2. Add the rum if you like. Mix well.
Fold one-third of the whipped cream into the strawberry mixture in step
Gently fold in the remaining whipped cream and stir until no streaks remain.
Pour into individual glasses (or ramekins) and place in the refrigerator
Adorn with halved strawberries (and a dollop of whipped cream if you like) just before serving.