🍓 Strawberry Bavarois is a classic French dessert that combines creamy, airy textures with the sweet freshness of strawberries. Made with strawberry purée, gelatin, cream cheese, and eggs, it’s an elegant treat perfect for special occasions or a refined family dessert.
🌟 Nutritional Benefits: Strawberries are rich in antioxidants and vitamin C, supporting immunity and skin health. The inclusion of cream cheese and eggs provides calcium and protein, making this dessert a balanced indulgence.
💡 Quick Tip: Enhance the flavor by adding a drizzle of fresh berry sauce, or substitute regular sugar with a natural sweetener to reduce calories.
📌 Serving Suggestions: Serve this light and creamy dessert chilled, topped with fresh strawberries or a dollop of whipped cream. Explore more refined dessert recipes in our Homemade Family-Friendly Desserts collection.
Preheat the oven to 170°C (340°F). Grease the sides and line the base of a 23 cm (9-inch) round springform cake pan with parchment paper. Place the butter, sugar, flour, and egg in the mixing bowl, then mix for 15 seconds on speed 5. Scrape down the sides of the mixing bowl with a spatula, then mix again for 15 seconds on speed 5. Transfer the batter to the prepared pan, smooth the surface, and bake for 15 minutes at 170°C (340°F). Set aside on a wire rack to cool. Meanwhile, clean the mixing bowl and prepare the mousse.
Strawberry Mousse
Ensure the heavy cream is very cold. Chill the mixing bowl in the refrigerator for 10-15 minutes before use.
Attach the whisking blade to the mixer. Place the heavy cream in the mixing bowl. Whip the cream on speed 3 until soft peaks form, being careful not to overwhip. Transfer the whipped cream to a separate bowl and refrigerate.
Clean the mixing bowl. Place the strawberries, sugar, and lemon juice into the mixing bowl. Blend for 5 seconds on speed 4.
Cook the strawberry mixture for 8 minutes and 30 seconds at 100°C, speed 3. Let the mixture cool for 10 minutes.
After 10 minutes, check that the temperature of the mixing bowl is below 80°C. Soak the gelatin sheets in cold water for 5 minutes until softened. Squeeze out the excess water from the gelatin sheets.
Add the squeezed gelatin to the cooled strawberry mixture. Blend for 30 seconds on speed 1.
Set the strawberry mixture aside to cool to room temperature. Transfer 8 tablespoons of the cooled strawberry mixture to a small bowl for later decoration.
Add the yogurt and the reserved whipped cream to the remaining strawberry mixture. Blend for 10 seconds on speed 5.
Assembly
Place the base of a detachable-bottom cake pan (Ø 20 cm) over the sponge cake and, using a sharp knife, cut around it.
On a serving platter, place the base of the cake pan (Ø 20 cm) and fit the sponge cake circle inside.
Pour the strawberry mousse over the sponge cake and set aside in the refrigerator.
After 2 hours, when the mousse has partially set, gently heat the reserved strawberry mixture on the stove until it becomes liquid, then spread it evenly over the layer of strawberry mousse.
Return to the refrigerator and let it set completely for at least 5 hours or overnight.
Serve chilled, decorated with fresh strawberries cut in half.
Nutrition Facts
Servings 12
Amount Per Serving
Calories363kcal
% Daily Value *
Total Fat25g39%
Total Carbohydrate30.8g11%
Protein3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
desert, mousse
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