Recipe: Strawberry Speculoos Bavarois

Name: Strawberry Speculoos Bavarois
Prep time: 15 min
Total time: 375 min
Yield: 6 servings
Ingredients: 200 g de spéculoos; 70 g de beurre mou; Pour le bavarois aux fraises :40 cl de crème liquide entière bien froide; 150 g de sucre; 10 g de feuilles de gelatine; 200 g de coulis de fraises (300 g de fraises); Pour le miroir aux fraises (pour le dessus) :200 g de coulis de fraises (300 g de fraises); 90 g de sucre; le jus d'un 1/2 citron; 10 g de gélatine

By cuisine et partage ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 15 min

Rest 6h

Total 6h15

Servings 6 serv.

For speculoos lovers, a strawberry bavarois you won't want to miss!

Ingredients for 6 servings

200 g of speculoos
70 g of soft butter

For the strawberry bavarois:

40 cl of whole cold liquid cream
150 g of sugar
10 g of gelatin sheets
200 g of strawberry coulis (300 g of strawberries)

For the strawberry mirror (for the top):

200 g of strawberry coulis (300 g of strawberries)
90 g of sugar
the juice of 1/2 lemon
10 g of gelatin

Step-by-step directions

1 Blend the speculoos to reduce them to powder, add your very soft butter and knead everything together.

1 Line the bottom of the mold, pack well and refrigerate while continuing with the rest of the recipe.
2/ Prepare the bavarois, place your gelatin sheets in a container of very cold water for 5 minutes.
3/ Beat the very cold liquid cream with the sugar to obtain a firm whipped cream, keep it chilled.
4/ Once the strawberries are washed and hulled, blend them to obtain 200g of coulis.

2 Heat this coulis and incorporate the drained gelatin, stir. Let cool.
5/ Take your whipped cream out of the refrigerator and gently begin to mix the coulis and whipped cream with a spatula. Pour this mixture into the mold where the speculoos are and refrigerate for 1 hour.
6/ The strawberry mirror: reduce the strawberries to coulis, heat and incorporate the drained gelatin (previously soaked in a container of cold water) + the sugar + the juice of 1/2 lemon.
7/ Remove your bavarois to add the strawberry mirror for the finishing touch. Pour this coulis and refrigerate overnight or for a minimum of 5 hours!
Enjoy!!!

Chef Patrick's Comment

Hello. Classic bavarois recipe, start making it around June 15th when strawberries have the taste of strawberries. Personally I prefer the addition of agar-agar instead of gelatin sheets (less sticky and more natural).

Crème Bavarois Aux fraises Spéculoos Gâteau aux fraises Dessert Dessert glacé