John Myers
Ingredients for 8 servings:
- 215 g sugar
- 285 ml water
- 700 g black mulberries make 500 g fruit puree
- 8 sheets of gelatin
- 2 lemons
- 500 ml sweet cream
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 30 minutes
also works with strawberries, blackberries or other fruits
In addition to the traditional crème bavaroise made with milk, cream, and egg yolks, fruit-based crème bavaroise is also a classic preparation. Add the sugar to the water and heat until completely dissolved. Dissolve the previously soaked gelatin in the sugar syrup, which should no longer be boiling. The sugar syrup should measure 30 degrees Baumé when cooled using the specified amounts. Heat the mulberries with a little water and strain. Squeeze the lemons, add the juice, and mix everything with the cooled sugar syrup. Refrigerate until the mixture begins to set. Now fold in the cream, which has been whipped to stiff peaks with a pinch of salt, and let the whole thing set in the refrigerator for several hours. If the fruit-sugar mixture hasn’t set sufficiently, the crème bavaroise won’t be completely smooth, and a jelly base will form at the bottom. The amount of gelatin is sufficient to ensure that you can easily cut out dumplings. If you want to turn the crème bavaroise out, you should add two more sheets of gelatin. If you want to serve in portion glasses, five leaves are enough.
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