A meringue shell, strawberries, a vanilla bavarois dome and a strawberry sauce.
6 servings,
The Bavarois :
You can make this the day before, or a few hours before the service.
- 25 cl milk.
- 2 egg yolks.
- 40 gr sugar.
- 1 vanilla sugar packet (or use a vanilla pod)
- 2 sheets gelatin (or 4 gr powdered gelatin)
- 12 cl cold cream (30% fat minimum)
Bring the milk to the boil in a sauce pan.
Beat the sugars with the yolks in a large bowl.
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| sugar, vanilla sugar and yolks |
Pour the hot milk into the bowl and mix well. Pour back into the sauce pan and cook over gentle heat stirring all the time with a wooden spoon or spatula until it reaches 85°C/185°F or until the custard coats lightly the wooden spoon. It must not boil.
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| the custard has to reach 85°C (185°F) |
Hydrate the sheets of gelatin in cold water for 5 minutes. Wring them out and add them into the previous mixture (out of the heat), stir until well combined.
Let stand until it reaches the room temperature.
When the custard is at room temperature, whip the cream and fold it delicately into the custard.
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| when the custard is at room temperature you can fold in the whipped cream |
Fill the half sphere molds (here 7 cm diameter, silicon) with this bavarois cream and put right away in the freezer for at least 4 hours (or even the night if you do this step the day before)
When the baravois domes are frozen removed them from the mold then reserve in the fridge.
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| freezing the domes allows to remove them from their molds easily |
The Meringue Shell :
- 2 egg-whites
- 100 gr sugar
- 1 tsp lemon juice
Beat the egg whites with the lemon juice until stiff and then add the sugar in 2 or 3 times, keep beating until smooth.
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| the meringue |
With the help of pastry bag or a spoon, cover the sides of the half sphere molds with the meringue.
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| cover only the sides, the idea here is to make shells |
Put 2 hours in the oven at very very low heat. Door ajar the second hour (in order to get rid of the humidity). Honestly I can't give you a lot of advices here because it really depends on your oven. You have to try.
Remove them from the mold, reserve. Don't make them too much in advance, they become soft, particularly by wet weather.
They are fragile and they fear the humidity.
The Strawberry Sauce :
- 400 gr strawberry
- 60 gr sugar
- 12 cl water
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| French gariguette strawberries |
Mix the strawberries in a blender. Boil the water with the sugar then add the strawberry puree. Stir to homogenize then pass through a sieve and reserve in the fridge.
Assembly :
Scrape off gently the base of the meringue shells with a knife so they will be stabilized on the plate.
Cut some strawberries into little cubes and fill the meringue shells with them.
Place a bavarois dome (no more frozen but at fridge temperature) over the meringue shell (use the blade of a knife placed underneath to move it)
Serve right away with the strawberry sauce on the side, so your guests can pour it over the sphere.
Enjoy !
... the project :
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| the initial project |
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