Red fruit Bavaroise pie

60 min
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Confruti fruits of the forest 0.175 kg
Water 0.088 l
Sugar 0.038 kg
Fish tails 7.5 g
Cream 0.2 l
Génoise sponge cake 0.1 ud
Basic syrup 0.013 l
Confruti fruits of the forest 0.005 kg
Water 0.005 l
See Recipe
Eggs 0.8 ud
Sugar 0.024 kg
Plain flour 0.024 kg
See Recipe
Sugar 0.006 kg
Water 0.006 l
Elaboration

For this récipe the following elaborations are needed:

SETTING-UP

  • Hydrate the gelatin in cold water. Then, heat up the coulis and add the gelatin.
  • Reduce the temperature of the mixture to 27-33 ºC. (If it gets too much cooler it will start to curdle).
  • Beat the liquid cream and little by little add to the coulis, using a rubber spatula.
  • Once mixed, pour the mixture into molds and put them in the freezer to set.
  • Cover it with the génoise sponge cake, soak with the syrup and remove from the mold. The sponge cake has to be at the bottom.
  • Place the bavaroise on a plate with the strawberry coulis.
Nutritional information (1 portion)
Energy
285.36
kcal
Carbohydrates
33.51
g
Proteins
3.7
g
Lipids
14.85
g
Fiber 0.45 g
Saturates 8.95 g
Monounsaturated fatty acids 4.27 g
Polyunsaturated fatty acids 0.52 g
Cholesterol 80.75 mg
Calcium 26.45 mg
Iron 0.31 mg
Zinc 0.25 mg
Vitamin A 131.51 ug
Vitamin C 0.0 g
Folic acid 5.84 ug
Salt (Sodium) 44.88 mg
Sugars 28.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.