Small strawberries bavarian creams
(serves 4-5 )

14 ounces (400 gr.) strawberries (without green ones) + 4 or 5 to garnish
½ cup (50 gr.) powdered sugar + more to dust
0.846 cup (200 ml.) heavy cream
4 tablespoons of rhum
0.4 ounce (12 gr.) isinglass (gelatin sheets)

Soften isinglass in cold water. Clean and wash the strawberries quickly under water, dry and cut into pieces. Blend with sugar and pass the mixture through a strainer. In a small pot, put the wringed isinglass with the rhum and let melt over low heat and blend by stirring quickly to the strawberry sauce. Leave the mixture to rest, stirring often. Whip the cream stiff, and only when the strawberry sauce begins to thicken, stir in the cream. Stir the mixture gently until you obtain a smooth cream without lumps. Pour into individual portion cups (capacity of 1.4 dl – 140 ml.) and put in refrigerator for at least 3 hours. Just before serving, cut 4 or 5 strawberries into small pieces, garnish the top and sprinkle with powdered sugar.

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