Italian Strawberry Bavarese Dessert

Ingredients

• 1 3/4 cups strawberries (chopped)*
• 1/3 cup cream (heavy/whole or whipped cream - at least 30% fat)
• 1/2 cup +2 tablespoons powdered/icing sugar ((75 grams total))
• 1 teaspoon lemon juice
• 1 tablespoon gelatine powder
• 2 tablespoons milk (2% or whole)

Instructions

1. 1

   In a food processor or blender, blend until smooth the strawberries, sugar and lemon.

2. 2

   In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.

3. 3

   Add the gelatine mixture to the blended strawberries and stir to combine well.

4. 4

   In a large bowl beat the cream until stiff peaks form, add the strawberry mixture into the whipped cream and gently fold until completely combined.

5. 5

   Pour into a 7 inch (18cm) bundt pan or 2-3 glasses. Cover the mold or glasses with plastic wrap and refrigerate for at least 6 hour or even overnight.

6. 6

   To remove the bavarese from the mold, dip the mold for 3 seconds in very hot or even boiled water (be careful that no water seeps into the dessert), then turn over onto the serving plate. Decorate with whipped cream and fresh strawberries if desired. Enjoy!