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Bavarois cream with yoghurt and strawberries

May 25, 2011

Strawberries again and again until they are out of season!

Now that I’m still having the time to deal with them, I choose vivid red, juicy, sweet strawberries and cut them, slice them, smash them, leave them as they are and devour them!

In the meantime, I’m trying to make as many desserts as I have bookmarked through out the winter on and off line.

This delicate, light cream with just yoghurt, strawberry pulp, a little bit of confectioners sugar and gelatine for the necessary solidification (!), is so quickly vanished along with the milk and liquer soaked ladyfingers’ cookies that support it underneath.

Voila!

By greek magazine Vima gourmet (March 2008)

INGREDIENTS

  • 200 gr strawberries
  • 100 gr confectioners sugar
  • 5 gr gelatine leaves
  • 800 gr yoghurt
  • 200 gr ladyfingers’ cookies
  • Some warm milk for soaking
  • Some cognac or liqueur for soaking
  • 300 gr strawberries for garnishment

DIRECTIONS

  1. Mash the 200 gr. of strawberries in a blender along with confectioners sugar and put the puree in a big bowl.
  2. Dive the gelatine leaves in a bowl with cold water until they are soft.
  3. Put 1/3 of the puree in a small pan, put it on medium heat and when it comes to boiling, put it off. Squeeze the gelatine leaves to get the water off, put them in the hot strawberry puree and mix well until they are melted.
  4. Put the hot mixture into the big bowl with the rest of the puree, mix well and add yoghurt little by little and stirring softly until you get a smooth mixture.
  5. Put the dessert together: Put half of the ladyfingers’ cookies in a pyrex or a bowl that fits them on a layer (cut them in pieces if they are not fitted well at some spaces) and soak them with some warm milk and booze of your choice. The amount of soaking is also in your hands and taste: some like it soft and some crunchy. You choose!
  6. Put half of the bavarois cream all over the cookies. Repeat the same with the rest of the ladyfingers: put them on a layer over the cream and soak them in milk and booze. Put the other half of the cream all over the top.
  7. Garnish with strawberries as you like: whole ones, slices, halves, pieces, many, less…
  8. Put the dessert in the fridge for 5-6 hours until the cream is set. Eat it all.

You might also like:

Chocolate cookies filled with melt chocolate

Two colored strawberry and cocoa cake

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