Blueberry Bavarois Cake

For this récipe the following elaborations are needed:

• Génoise sponge cake.
• Basic syrup.
• Blueberry coulis

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 blueberry coulis.