Strawberry Bavarois
A light and airy Strawberry Bavarois dessert combining fresh strawberries with creamy yoghurt and double cream. The TM7 perfectly mixes and whips ingredients for consistent texture, creating an elegant French-style mousse cake ideal for special occasions.
Thermomix TM7 Voordelen
- Precise mixing - The TM7 blends gelatine and lemon juice into the strawberry mixture for a perfectly smooth base. [Mixing]. [Precision Control]
- Effortless whipping - The butterfly attachment whips double cream into stiff peaks without overmixing for light texture. [Whisking]. [Multi-Function]
- Temperature control - The TM7 gently melts gelatine at precise temperature without burning for ideal consistency. [Temperature Control]
Ingrediënten
- unsalted butter
- caster sugar
- self-raising flour
- medium egg
- double cream
- strawberries
- caster sugar
- lemon juice
- gelatine leaves
- plain yoghurt
Bereidingswijze
- Preheat oven to 170°C. Grease sides and line base of a springform cake tin (Ø 23 cm) with baking paper.
- Place butter, sugar, flour and egg in mixing bowl then mix 15 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 5. Transfer to prepared tin, level surface, then bake for 15 minutes (170°C). Set aside on a wire rack and allow to cool. Meanwhile, clean mixing bowl and prepare mousse.
- Place strawberries, sugar and lemon juice in mixing bowl then mix 5 sec/speed 4. Cook 8 min 30 sec/100°C/speed 3 then allow to cool for 10 minutes.
- After 10 minutes, when temperature of mixing bowl is less than 80°C (see tip), soak gelatine leaves in cold water for 5 minutes until softened then squeeze out excess water. Add squeezed gelatine to strawberry mixture and mix 30 sec/speed 1. Set aside to cool to room temperature.
- Add yoghurt and reserved whipped cream to remaining strawberry mixture then mix 10 sec/speed 5.