Bavarian cream with strawberries using a Moulinex i-Companion
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in a delightful dessert that marries the creamy decadence of Bavarian cream with the vibrant sweetness of fresh strawberries! This luxurious treat, with its origins tracing back to the Bavarian region of Germany, is not just a feast for the eyes but for the palate as well. Imagine a velvety texture melting in your mouth, paired with the crunch of Speculoos biscuits that add a hint of spice and nostalgia. Fun fact: Speculoos cookies, often enjoyed during the holiday season, have a rich history linked to the Feast of St. Nicholas. So, as you savor this exquisite Bavarian cream topped with succulent strawberries, you're not just enjoying a dessert; you're partaking in a delicious tradition that has traveled through time and taste!
Ingredients
- 100 g Spoon biscuit
- 350 g Strawberry
- 20 g Gelatin
- 70 g Water
- 45 g Cassonade brown sugar
- 200 g Whipping cream
Steps
Strawberry Base
- Add 100 g of spoon biscuit in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Rinse the food processor bowl.
- Wash, pit, and add 250 g of strawberry in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 7.
- Transfer the content of the food processor bowl in the bowl.
- Rinse the food processor bowl.
- Add 10 g of gelatin, 50 g of water in the bowl.
- Setaside the preparation content in the bowl during 10min.
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 3:00min / 60°C / Speed 2.
- Add 10 g of gelatin, 30 g of cassonade brown sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a mixing bowl.
- Add 200 g of whipping cream in the mixing bowl.
- Whip the whipping cream until soft peaks form.
- Gently fold the whipped cream into the strawberry mixture.
Assembly
- Line the base of a round cake tin with the crushed spoon biscuits.
- Pour the strawberry and cream mixture over the biscuit base.
- Setaside the preparation content in a fridge during 4h .
Strawberry Topping
- Slice the remaining strawberries.
- Arrange strawberry slices on top of the set strawberry base.
- Rinse the food processor bowl.
- Wash, pit, and add 100 g of strawberry in the food processor bowl.
- Add 20 g of water, 15 g of cassonade brown sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in the bowl.
- Pour glaze over the strawberries and refrigerate for another hour.
Garnish
- Decorate with additional fresh strawberry slices.
- Serve Cold.
