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Strawberry Bavarois Mousse With Kiwi Fruit Sauce

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Ingredients
  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)
  Lemon 1⁄2
Directions

GETTING READY
1 Thaw the frozen fruit slowly.

MAKING
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.

SERVING
15 Carefully unmould on a serving plate.
16 Pass the sauce along.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Strawberry
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
215 Minutes
Ready In: 
225 Minutes
Servings: 
6

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