Strawberry Bavarois Mousse with Kiwi Fruit Sauce
|Strawberries/Alternative fruit||2 1⁄2 Pound|
|Confectioners sugar||4 1⁄2 Cup (72 tbs)|
|Gelatin powder||5 Tablespoon (5 Envelopes)|
|Citron flower water/Orange flower water||6 Tablespoon|
|Whipping cream||5 1⁄2 Cup (88 tbs)|
|Ripe kiwi flesh||1 3⁄4 Cup (28 tbs)|
|Superfine sugar||1 Cup (16 tbs)|
1 Thaw the frozen fruit slowly.
2 In a food processor jar or blender put the strawberries and reduce to a puree.
3 Pour into a large mixing bowl and stir in the confectioner's sugar.
4 In a bowl, pour the citron or orange flower water and an equal volume of hot water.
5 Set it over a pan with gently simmering water.
6 Sprinkle in the gelatin powder and stir until it has completely dissolved.
7 Remove from the heat and stir into the puree.
8 In a bowl, beat the chilled cream until stiff.
9 When the puree mixture is just beginning to thicken but is not at all set, fold in the stiff cream.
10 Rinse three 4 1/2 cup turban molds with cold water, but do not dry.
11 Fill with the fruit cream.
12 Smooth the surface level and chill for at least 3 hours in the refrigerator.
13 For the sauce, in a blender jar, add the kiwi flesh with sugar and lemon juice.
14 Blend until smooth.
15 Carefully unmould on a serving plate.
16 Pass the sauce along.