Bavarois with strawberries and ginger photo

Bavarois with strawberries and ginger

by Inge Mersseman

 

Ingredients

Needed for 2 pies of 10 by 30cm

  • shortbread of 10 by 30cm
  • Melted dark chocolate to cover the sablé
  • 2 sponge duchesse of 7 by 30cm and ± 1 cm thick
  • ±48 Crop’s frozen strawberry halves
  • gingerbavarois of 500 g of cream

Preparation

Shortbread

  • 120 g egg yolk (±6)
  • 255 g sugar
  • 300 g butter (softened)
  • 400 g flour
  • 25 g baking powder

whisk the egg yolks and the sugar until a ribbon forms (with the mixer)

add the butter and stir it through the sugar and yolk mixture

sieve the flour and the baking powder together and softly fold it through the mixture

let the dough rest for an hour in the fridge wrapped in foil, roll out the dough and make sure it is 7mm thick, 20 cm wide and 30 cm long

dust the dough with a layer of granulated sugar and bake it for about 10 min at 180°C

take the shortbread out of the oven, cut it into strips of 10 by 30cm and put it back in the oven to bake for another 10 min till golden brown

leave it cool and only fill once the shortbread had cooled down

Sponge duchesse, 1 baking tray of 40/60cm

  • 7 st eggs
  • 180 g sugar
  • 80 g broyage pure
  • 180 g flour

line a baking tray with baking paper

whisk the eggs with the sugar until peaks are forming

sieve the flour together with the broyage

softly fold the flour into the egg mixture

divide the sponge evenly in the baking tray in a preheated oven at 190° C for about 10 min

dust a second baking tray with granulated sugar

take the sponge out of the oven and place the sponge directly on the baking tray covered in sugar and let it cool down

cut the sponge in strips of 7 by 30cm

Gingerbavarois

  • 500 g milk
  • 1 st vanilla
  • 8 st egg yolks
  • 200 g sugar
  • salt
  • 20 g gelatine
  • 60 g candied ginger in puree
  • 500 g cream

whisk the cream ¾ and place in the fridge

whisk the yolks and the sugar until a ribbon forms, meanwhile bring the milk to a boil with the vanilla pod

add some of the boiling milk to the sugar and yolk mixture, stir, and add this mixture to the rest of the milk which needs to be heated until 85˚ C or beat it till you get a sabayon – right up to boiling point – keep beating the mixture until it thickens

take the mixture off the heat and keep stirring the mixture

put the mixture on ice to cool quickly, once the mixture has cooled to about 60°C, take the bowl off the ice and add the gelatine to the mixture and let it dissolve

add the gingerpuree and put the mixing bowl back on the ice

once the gelatine starts to set, whisk the cream into the mixture and fill the prepared moulds

Finishing

prepare the molds on a baking tray with baking paper

place cling film against the sides of the moulds

cover the shortbread with dark chocolate

place a strip of sponge in the middle of the shortbread

cover the sides of the molds with strawberry halves placing the flat side to the outside

fill the moulds to just below the rim with bavarois

let it set for 2 hours in the fridge

garnish with cocoa powder, powdered sugar, and small strawberries


Tip: If there is shortbread dough left, keep it in the freezer. If kept in the fridge the effect of the baking powder is lost. 

Product used

Strawberry halves coated cal. 28/32 mm - Camarossa
Strawberry halves coated cal. 28/32 mm - Camarossa photo

packaging: 4 x 2,5 kg