Strawberry Terrine Bavaroise – Terrine de fraise

1/ Fill a bowl with water and add the gelatin, letting it sit for a while.

2/ Wash the strawberries and divide them into 400g for puree and 200g for decoration, including 5 large strawberries to be added to the bavarois.

3/ Remove the stems from the strawberries, put 400g of strawberries for the puree into a blender, and blend until smooth.

4/ In a small saucepan, add the strawberry puree, lemon juice, and 30g of sugar, then heat until warm.

5/ Squeeze the gelatin soaked in water well with your hands, add it to the saucepan with the strawberry puree, and stir to dissolve. Remove from heat, transfer to a large bowl, and let it cool.

6/ In a separate bowl, add the cold heavy cream and whisk until it thickens into whipped cream. Add 30g of sugar, mix well, and place in the refrigerator to chill.

7/ Cut the parchment paper to fit the size of the mold.

8/ Lightly coat the mold with butter (or cooking oil) and line it with the cut parchment paper (this will allow you to easily remove the dessert from the mold and present it nicely on a plate).

9/ Once the strawberry puree has cooled, gently fold in the chilled whipped cream in several additions, mixing gently each time.

10/ Pour about half of the strawberry cream into the mold, then place the five large strawberries reserved for decoration evenly spaced.

11/ Pour in the remaining strawberry cream and refrigerate for at least 4 to 5 hours to set.

12/ Once the strawberry cream (bavarois) has set, invert the mold onto a plate. Remove the mold and slowly peel off the parchment paper.

13/ Decorate with the reserved strawberries, and it’s ready to serve.