60 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Confruti strawberry 0.175 kg
Water 0.088 l
Sugar 0.088 kg
Fish tails 7.5 g
Basic syrup 0.013 l
Confruti strawberry 0.005 kg
Water 0.005 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)
Fiber 0.7 g
Saturates 9.41 g
Monounsaturated fatty acids 4.85 g
Polyunsaturated fatty acids 0.81 g
Cholesterol 135.87 mg
Calcium 36.19 mg
Iron 0.67 mg
Zinc 0.5 mg
Vitamin A 158.8 ug
Vitamin C 0.0 g
Folic acid 14.61 ug
Salt (Sodium) 98.4 mg
Sugars 44.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.