Ammonoosuc Inn & Restaurant

Chef Melanie’s Weekly Recipe: Strawberry Bavarian Cream #food

Strawberry Bavarian Cream

Servings: 4

Ingredients:

2 cups (480 ml) fresh strawberries, washed, hulled and halved - or 2 cups frozen, unsweetened strawberries, defrosted.

1/2 cup (125 ml) sugar

1 teaspoon (5 ml) lemon juice

2 unbeaten egg whites room temperature

pinch of salt

2 teaspoons (10 ml) unflavored gelatin

2 tablespoons (30 ml) cold water

1/4 cup ( 60 ml) chilled heavy cream

1/4 teaspoon (1.2 ml) vanilla extract

whipped cream & fresh berries for garnish

1. Puree strawberries in blender - about 1 cup total (240 ml), and pour into a medium mixing bowl.

2. Add the sugar, lemon juice, egg whites and salt.

3. Sprinkle the gelatin over the cold water in a heat proof cup. Let gelatin stand until softened. About 5 minutes.

4. Dissolve gelatin by placing cup in a shallow pan of simmering water until gelatin is a clear liquid.

5. Stir gelatin into strawberry mixture, and refrigerate for 10 minutes.

6. Beat mixture at high speed of an electric mixer until shiny soft mounds form.

7. In a separate bowl beat heavy cream until thick. Be careful not to over beat the cream.

8. Gently fold whipped cream into strawberry mixture until blended.

9. Spoon mixture into serving glasses. Cover with plastic wrap and refrigerate.

10. When chilled thoroughly garnish with additional whipped cream and fresh berries.

Bon Appetit!!

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