Makes 4 to 6 servings
A French classic, this creamy dessert combines gelatin, sugar, cream and
puréed fresh strawberries. For special effect, pour into a decorative mould to set, or serve in tall parfait glasses; reserve a few fresh strawberries for garnish and add a crisp accompaniment such as an ice-cream wafer or thin shortbread.
• 5 cups (1.25 L, about 1 quart) strawberries,washed, hulled and halved
• 3/4 cup (175 mL) granulated sugar
• 2 tbsp. (30 mL, or 2 envelopes) unflavoured, powdered gelatin
• 1/2 cup (125 mL) cold water
• 1/2 cup (125 mL) boiling water
• 2 tsp. (10 mL) lemon juice
• 1 cup (250 mL) 35% cream, whipped
Place strawberries in a food processor and purée until smooth. Transfer berry mixture to a mixing bowl and add sugar. Stir together well, then let stand for a few minutes to ensure sugar has fully dissolved.
Sprinkle gelatin over cold water and stir briefly. Let stand for 2 minutes. Add boiling water and stir to completely dissolve gelatin, about 1 to 2 minutes.
Add gelatin mixture and lemon juice to berries, stirring well.
Using a whisk, gently fold in whipped cream until combined.
Pour berry mixture into either a decorative mould lightly sprayed with cooking oil or individual serving glasses. Cover with plastic wrap and chill until set, about 4 hours, or overnight. (If using mould, when ready to serve, dip base into warm—not hot—water for about 5 seconds. Carefully loosen Bavarian by running just the tip of a sharp knife around the edges. Place serving dish on top and gently flip mould over onto serving dish.)