Bavarois My Queen (Strawberry Bavarois My Queen)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Raw cream
- Gelatine
- Composition de Bavarois à la purée de fraises
- Large strawberries
- Kirsch
- Sugar
Instructions
- Mix lightly sweetened raw cream with dissolved gelatine and line a Bavarois mould with it.
- Macerate large strawberries in kirsch.
- Fill the mould with strawberry-purée Bavarois mixture combined with some of the macerated strawberries.
- Turn the entremets out and surround it with a crown of large strawberries macerated in the same way with sugar and kirsch.