Recipe: Strawberry and Speculoos Bavarian Cream

1 Blend the speculoos cookies to make a fine powder, add your very soft butter and mix everything together. Line the bottom of your mold, press down well and refrigerate while preparing the rest of the recipe.

2 Prepare the bavarian cream by placing your gelatin leaves in a bowl of very cold water for 5 minutes.

3 Whip the well-chilled heavy cream with the sugar until you have stiff whipped cream, then set aside in the cold.

4 Once the strawberries are washed and hulled, blend them to make 7 oz (200 g) of coulis.

5 Heat this coulis and incorporate the squeezed gelatin, stirring well. Let cool.

6 Remove your whipped cream from the refrigerator and gently fold together the coolis and whipped cream using a spatula. Pour this mixture into the mold with the speculoos base and refrigerate for 1 hour.

7 For the strawberry glaze: blend the strawberries into a coulis, heat it and incorporate the squeezed gelatin (previously soaked in a bowl of cold water), the sugar and the juice from 1/2 lemon.

8 Remove your bavarian cream and pour the strawberry glaze on top for the finishing touch. Return to the cold for one night or a minimum of 5 hours! Enjoy!