Bavarese di Frutta
Fruit Bavaroise

Prep time: 10 mins | Total time: 2-4 hours | Servings: 10

Ingredients

• 500 g strawberries/peaches/apricots
• 1 lemon or lime
• 100-150g sugar (depending on the sweetness of the fruit)
• 500 g fresh cream, yogurt or a combination of the two
• 5 sheets of leaf gelatin

Directions

• Soak the leaf gelatin in cold water until it is soft.
• Wash the fruit and blend it with the lime or lemon juice and the sugar.
• Melt the gelatin in 2 tablespoons of water in a pan on a very low heat, then blend into the fruit.
• Whip the cream, adding some sugar if the fruit is still too acidic.
• Fold the cream into the fruit, using sweeping movements from the bottom to the top, mixing well while taking care to keep it all fluffy.
• Lightly oil the mould with almond oil or another mild oil. Pour the mixture into it. Tap the mould a little to release any trapped bubble and leave in the fridge for 4 hours (less time is needed if in small individual moulds).
• When you serve it, take the mould out of the fridge and turn it upside down onto a plate. If it does not come out, tap gently or place for a few seconds in hot water.

Notes

this dessert works very well prepared the day before you serve it. You can decorate the bavaresi by adding a very fine layer of gelatin on top and placing mint leaves, flowers, strawberries etc on it.