Summer Recipe: Strawberry Bavaroise

Method

For the Bavaroise:

• Make a strawberry puree but heating the blitzed strawberries, lemon juice, zest and sugar, before  leaving to to cool slightly.
• Dissolve the gelatine by placing it in the warm water and stirring until completely dissolved.
• Set aside a small amount of strawberry puree to be used as garnish.
• Combine the gelatine mix with the remaining puree, Strain into a bowl set over ice.
• Once the mix has semi-set and it is firm to touch, fold in the semi-whipped cream.
• Place into your mould and refrigerate till set.
• Top tip: When you’re ready to ready to plate, gently warm the mould slightly to release the bavaroise with ease.

For the almond coral sponge:

• Mix all the ingredients in a blender until smooth.
• Sieve and then pour into a half-litre siphon.
• Aerate with 2 whipping cream chargers (N2O)
• Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full.
• Place in the microwave at full power for 30-40 seconds.
• Allow to cool upside down.
• If you don’t have all the utensils to create the sponge, shortbread or tuille biscuits are a good alternative replacement.

To plate, top a slice of the bavaroise with a piece of almond sponge. Dot drips of lemon curd and strawberry puree alternately around the plate before garnishing with fresh English strawberries, toasted flaked almonds and chopped mint.