Fruit bavarois (bavarese): a light, make-ahead summer dessert
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Fruit bavarois
Light, fruity and refreshing: ripe summer fruit blended and folded into whipped cream, then set in a mold. Even better made the day before.
- Prep Time: 20 minutes
- Chilling: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 500 g (1 lb) strawberries, peaches or apricots
- Juice of 1 lemon or lime
- 100–150 g (½–¾ cup) sugar, depending on the sweetness of the fruit
- 500 ml (2 cups) whipping cream, or half cream and half yogurt
- 5 sheets leaf gelatin
- A little almond oil or other mild oil, for the mold
Instructions
- Soak the gelatin in cold water until soft.
- Wash the fruit and blend it with the lemon or lime juice and the sugar.
- Squeeze the gelatin and melt it in 2 tablespoons of water in a small pan over very low heat, then blend it into the fruit.
- Whip the cream, adding a little sugar if the fruit is still too tart. If using yogurt, whip the cream on its own and then fold in the yogurt.
- Fold the cream into the fruit with sweeping movements from the bottom up, mixing well but keeping it light and fluffy.
- Lightly oil a 1.5 liter (6 cup) mold, or several small ones. Pour in the mixture, tap the mold gently to release any trapped air bubbles and refrigerate for 4 hours (less for small molds).
- To serve, turn the mold upside down onto a plate. If it doesn’t come out, tap gently or dip the mold in hot water for a few seconds.
Notes
This dessert works very well made the day before. To decorate, add a very thin layer of gelatin on top and arrange mint leaves, edible flowers or strawberries on it.
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