Bavarese con gelèe alle fragole-Bavarian cream with strawberry jelly

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining a similar texture.

granulated sugar

🥗Healthier: erythritol

💰Cheaper: brown sugar

Erythritol is a low-calorie sweetener, while brown sugar adds a richer flavor.

Prepare the sponge cake by whisking together the eggs, yolks, and sugar until light and fluffy.

Add the grated lemon rind, flour, and almond powder to the egg mixture and combine well.

Bake the sponge cake in a preheated oven until golden and cooked through.

For the Bavarian cream, soak the gelatin sheets in cold water until softened.

In a saucepan, heat the milk and fresh cream, then add the soaked gelatin and stir until dissolved.

In a bowl, whisk the yolks and sugar until pale, then combine with the milk mixture.

Melt the white chocolate and fold it into the mixture along with the whipped cream and vanilla extract.

Pour the Bavarian cream over the cooled sponge cake and refrigerate until set.

For the strawberry gelèe, soak the gelatin sheets and blend the strawberries with sugar until smooth.

Heat a portion of the strawberry mixture and dissolve the soaked gelatin in it, then mix with the remaining strawberry puree.

Pour the gelèe over the set Bavarian cream and refrigerate until firm.

For the glaze, heat the fresh cream and dissolve the gelatin sheets in it, then mix with melted white chocolate.

Pour the glaze over the set gelèe and refrigerate until firm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens