Black Current Bavarian

By corlear

Le Bavarois au Cassis

Prepare the night before, or the morning if to be served that evening. This dessert is easy to keep in the refrigerator until ready to serve. It will be especially tasty if you use black current berries.

Preparation: 30 minutes
To start 2 hours ahead
Cooking: 10 minutes

Ingredients

• 800 g Black current berries
• 250 g granulated sugar
• 5 gelatin sheets
• 50 cl heavy cream
• 50 g powdered sugar
• l5 g butter

Details

Servings 8

Preparation

Step 1

1. Grind the berries. Pass the fruit pulp through a fine sieve: 25 cl of fruit pulp without peel.

2. Fill up a bowl with cold water and place the gelatin sheets in to soak. Then pour the granulated sugar in a saucepan and add 12 cl water. Bring to boil and turn off the heat.

3. Add the fruit puree to the sauce pan and mix well. Mix in the gelatin sheets one by one, draining them of water. Then run the mixture through a fine sieve.

4. Whip the heavy cream.

5. Add the whipped cream to the mixture, and fold in gently.

6. Pour into a dish or round dishes with ginger bread at the bottom lightly soaked with a syrup.

7. Gel in the fridge.