A delicious dessert, this recipe is straight from our kitchen at Incanto…
Strawberry Bavarese
Serves 3
Ingredients
3 free-range egg whites
250g caster sugar
150ml water
2.5 tsp of agar agar (vegetarian gelatine)
200g strawberries
50ml double cream
Biscuit Base
225g digestive biscuits, crushed
60g butter - melted
Method
Biscuit Base
Preheat oven to 1800 C / gas mark 4. In a medium bowl, mix together the crushed digestives and melted butter. Place mixture in your 3” metal ring mould and press firmly into bottom and sides of tin. Bake in pre-heated oven for 8 minutes.
Bavarese
Puree all the strawberry in the food processor, and pour into the saucepan with sugar (90-100g needed depending on the sweetness of the fruit) and lemon juice. Put over a low heat, until boiled. Take off the heat and stir in the agar agar. Pour into bowl and place it over a bowl of iced water. Let it cool completely. Whip the double cream until soft peaks form. Fold the whipped cream into the strawberry mixture, divide into 3 portions. Pour into moulds onto the biscuit and refrigerate for at least 3 hours. Decorate plate with fresh strawberries.
Enjoy!
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