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Strawberry Raspberry Bavarian Cream

A delightful dessert combining strawberries and raspberries in a creamy Bavarian cream, ideal for any summer occasion.
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Prep Time 40 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g biscuits sablés (type petits-beurre or sablés bretons)
  • 80 g melted butter
For the Bavarian cream
  • 500 g mixed fresh or frozen strawberries and raspberries
  • 400 ml heavy cream (very cold)
  • 100 g granulated sugar
  • 6 sheets gelatin (200 Bloom)
  • 1 splash lemon juice
For decoration
  • 100 g fresh strawberries and raspberries reserved for decoration
  • 5 leaves fresh mint

Method
 

Preparation of the crust
  1. Crush the biscuits in a food processor and mix with the melted butter.
  2. Press this mixture into the bottom of a springform pan lined with parchment paper.
  3. Refrigerate for 30 minutes to set.
Preparation of the Bavarian cream
  1. Soak the gelatin sheets in a large bowl of cold water for about 10 minutes.
  2. Rinse the strawberries and raspberries, reserving a few for decoration.
  3. Blend the remaining fruits with the lemon juice, then strain the puree through a sieve.
  4. Heat half of the strained fruit coulis with the sugar in a saucepan over medium heat.
  5. Remove from heat, add the 4 squeezed gelatin sheets, and stir until fully dissolved.
  6. Mix in the remaining cold fruit coulis and allow it to cool slightly.
  7. In a separate bowl, whip the cold cream until it forms stiff peaks.
  8. Fold the lukewarm fruit coulis into the whipped cream using a spatula.
  9. Pour the mousse over the chilled biscuit base and smooth the top.
  10. Refrigerate for 2 hours until set.
Top layer and serving
  1. Heat the remaining fruit coulis to dissolve the last 2 gelatin sheets off the heat.
  2. Let it cool to room temperature before pouring it over the set mousse.
  3. Refrigerate for at least 4 hours or overnight, then unmold and garnish with reserved fruits and mint leaves.

Notes

Serve chilled and consider adding extra fruit coulis or raspberry buttercream for extra flavor. Keep leftovers sealed in the refrigerator for up to three days.