Wednesday, July 15, 2009

Bavarois à la Fraise (Strawberry Bavarian Cream with Strawberry Coulis)

Bavarois à la Framboise (Strawberry Bavarian Cream with Strawberry Coulis)I loved the Bavarian cream so much, I made it again. This time with local strawberries picked fresh that morning. Plus I made it on TV! Here's the link to my segment on "daytime Ottawa" on Rogers.

Doing a segment on television was definitely out of my comfort zone, and I worried excessively, even compulsively about doing it. But, it's good experience and how can you say no? The hosts, TL and Derick, made me feel very comfortable and had lots of questions to keep things moving and cover up any "ums" and "ahs" that were about to escape my mouth.

{I promise to catch up on my Whisk Wednesday posts as soon as I can. It's been an exciting, but busy month!}

Recipe

adapted from Le Cordon Bleu at Home

Serves 6

Bavarois à la Framboise (Strawberry Bavarian Cream with Strawberry Coulis) mise en place
For the Coulis:
1½ cups strawberries
½ cup confectioner's sugar
Juice of ½ lemon, strained

For the Crème Anglaise:
1 cup milk
1 vanilla bean (or 2 teaspoons pure vanilla extract)
3 egg yolks
½ cup sugar
4 tablespoons strawberry coulis

For the Gelatin:
¼ ounce powdered gelatin (about 1 tablespoon)
2 tablespoons cold water

For the Whipped Cream:
1¾ cups heavy cream, whipped

For the coulis, wash and hull the strawberries. Purée in a food processor and then strain the seeds out using a fine-mesh strainer. Stir in the confectioner's sugar and lemon juice. Taste and adjust sweetness.

For the crème anglaise, heat milk and scraped vanilla bean in a heavy saucepan over medium heat. Bring mixture to a boil. Remove immediately from the heat and let steep for about 10 minutes. Remove the vanilla pod.

Meanwhile, whisk the yolks and sugar until the sugar dissolves and the mixture is a pale yellow color, about 2 minutes. Continue whisking and slowly drizzle in a bit of the hot milk mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining milk mixture.

Return the mixture to the heat and stir constantly until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Stir in the strawberry coulis.

Sprinkle the gelatin over the water and stir until softened. Let stand about 5 minutes. Then, stir the gelatin into the crème anglaise mixture and blend until the gelatin disappears into the mixture. Chill in the refrigerator until the mixture just starts to gel.

In a cold mixing bowl, whip the cream.

When the crème anglaise and gelatin mixture just starts to set, fold in the whipped cream. Pour the Bavarian cream into molds and chill completely for at least 3 hours or overnight.

To unmold, dip the mold in hot water for about 10 seconds. Then invert onto a serving platter. If needed, slide a knife around the edge. Serve the strawberry coulis on the side.

Bavarois à la Framboise (Strawberry Bavarian Cream with Strawberry Coulis)
"Focus more on your desire than on your doubt, and the dream will take care of itself. You may be surprised at how easily this happens. Your doubts are not as powerful as your desires, unless you make them so."
— Marcia Weider
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  • 34 comments:

    The Purple Foodie said...

    Congratulations on making it to a tv show! Must have been fun. Heading right over to catch the video! The bavarian looks delirious!

    Kayte said...

    So very proud of you on the television clip...you were Perfect! You did such a great job and it looked like you had been doing this your whole life! So much fun for us to see you...what a star! Kudos to you...great job. You looked just beautiful and beautifully professional!

    Tracey said...

    Congratulations! You did such a great job on the video!

    TeaLady said...

    That looks so fresh and delicious.

    Wow!! A celebrity in our midst. Wish I could see it.

    CaptainCrunch said...

    Shari, you've done an outstanding TV demo!! It's hard to believe that this is new for you. You look great, sound great and really know your topic ... you're a star! We love you!

    EAT! said...

    Fantastic tv spot. Cooking on tv is so different than cooking in your home kitchen.

    I will be making this dessert for my next party.

    Karine said...

    Bavarian cream is sssooo good! And I love your pics!

    Rachel said...

    Congrats on the TV appearance--it looks so great!

    vibi said...

    Ahhh... a heart! For me? You're toooooo nice. How delicate of you... I wasn't asking for so much! (LOL)

    Very cute and delicate, Shari... very happy and perky too! :)

    Sophie said...

    Shari, this is such a divine dessert: I so adore it!

    Grace said...

    what an elegant and exquisite dessert. it all sounds so delicious, but i'd be hesitant to bust up that lovely heart. :) terrific work and awesome tv spot, shari!

    lisa said...

    Congratulations on your tv appearance! Great job!

    Marta said...

    Yay for you on TV Shari!!!!!!!!!! I'm so happy you had this experience and you enjoyed it. I think you're doing a marvelous job (I may have said this before, but it's worth repeating the truth!).
    this bavarian cream looks delicious, especially with fresh local strawberries. Can't be beat!

    Hannah said...

    Aww, how sweet... Literally! Looks like it would be a perfect dessert for Valentine's Day, too. :)

    Eliana said...

    This looks awesome. Congrats on your TV appearance. Great job.

    Avanika [YumsiliciousBakes] said...

    Your bavarian cream is mouth-watering!
    Congratulations on landing a TV segment! I cant even begin to imagine how great it must feel! Heading over to watch it right now!

    Jennifer said...

    Shari,
    Congrats lady! It's a remarkable TV segment. You seem so at ease. You are a pro!

    katie said...

    Those strawberries look so divine! As does the little heart. This is too cute to eat. Dang.

    Kate said...

    This sounds so delicious and refreshing...a wonderful summer dessert!

    Michele said...

    Wow! Looks delicious!

    Jennifer said...

    Congrats!!! how exciting!! TV!! You did an amazing job!!
    I love the heart you made in the coulis

    Marion said...

    Wonderful dessert with that heart on the top! Looks delicious...

    Audrey said...

    Shari, you were great! You're a natural.

    pigpigscorner said...

    Congrats! Love the heart =)

    Jacque said...

    Wow, congratulations! How exciting for you. Your segment looks great and the hosts seem very nice.

    The bavarian cream looks wonderfully light and delish!

    Irene said...

    Shari! These photos are so beautiful! Congratulations on the tv clip!!!!

    Monica H said...

    Wow that's amazing. You did a great job!

    Gera @ SweetsFoods said...

    Shari you know that you make crazy with strawberries andddd this lovely Bavarian cream.

    Also congratulations for your great TV demo :)

    Cheers!

    Gera

    Manggy said...

    YAY! Congratulations on the tv spot! Excellent! Also excellent? This bavarois! (Well, you already know I am a huge custard and berry fan ;)

    Natashya said...

    So cool you were on TV!
    I will have to try to open it with a different server.
    Gorgeous pictures, looks totally delicious. (I have never had a Bavarian cream before!)

    Jeff said...

    Congrats on the TV and I don't think it is impossible to go wrong with strawberries.

    Drooling over here!!

    Sippity Sup said...

    I saw you on the tube and don't think I'm not jealous! GREG

    AmyRuth said...

    Hey Congrats Shari! How cool. Who knew when you started this life that it would lead to television. Your blog look fantastic love your new header! Very professional. Okay yes the dessert of course is lovely. How many times did you practice before demonstrating on TV? I would have gone through it a million times. Great job
    AmyRuth

    Anonymous said...

    I came looking for a raspberry bavarois ("bavarois a la framboise") and found this recipe--it should be "bavarois a la *fraise*". Framboise is raspberry and fraise is strawberry. Just thought you'd like to know that little detail. Confusion in vocabulary notwithstanding, your recipe looks wonderful, and the pictures and instructions are great! I'm guessing I can just sub in raspberries for the strawberries (since I've got raspberries coming out my ears in my garden).