This
“Strawberry Bavarois” on a soft hazelnut fondant cake is my own idea. I adapted
the classic recipe taken from the French magazine “Cuisine Actuelle”. Let me
tell you, I love this one enormously. The combination of flavours is perfect.
The lightness and unctuosity of the strawberry
mousse blends perfectly with the hazelnut fondant cake which gives it a caramel aftertaste. I
remember when I served it everyone said “Ohhhh woww…”
What else can I tell you? This dessert is definitely a winner!
Ingredients for 8 servings (use an 18cm aluminium circular mould)
For the Hazelnut Fondant Base:
80 g sugar
2 eggs
80 g hazelnut powder
50 g melted butter
A dash of kirsch
For the Strawberry Bavarois:
300 g strawberries
6 g gelatine in
sheets
200 ml of very cold
full cream
80 g sugar
1 tablespoon icing
sugar
For Hazelnut Fondant Base:
1. In a bowl, combine
the eggs with the sugar. Add the hazelnut
powder, the kirsch and the melted butter. Put in an aluminium circular
mould. Bake for 20 minutes at 180°C.
2. After cooking,
allow the fondant to cool in the mould and unmould it when cold.
3. Place the fondant cake
in a serving dish and reposition the aluminium circular mould around it,
slightly reducing the diameter to avoid leakage of the Bavarois cream.
For the Strawberry Bavarois:
1. Mix the strawberries.
1. Mix the strawberries.
2. Soak the gelatine
in cold water.
3. Heat the strawberry puree in a saucepan with
the sugar. Add the well-drained gelatine. Mix so that it melts well and leave
to cool.
4. Beat the full
cream into a firm whipped cream (put the whisk and the bowl in the fridge 1
hour before whisking). Add the icing sugar and whisk again.
5. Using a spatula,
gently mix the cooled whipped cream to the strawberry purée.
6. Spread this
mixture over the hazelnut fondant
cake in the aluminium circular mould. Refrigerate
for at least 5 hours.
7. Gently remove the aluminium
circular mould and decorate according to taste. (I decorated mine with fresh sliced
strawberries and, on top. I
placed a few strawberries sprinkled
with icing sugar and added whipped cream).