Bavarois Tartlets
Simple mini strawberry bavarois tartlets.
Equipment
- Siliconen muffin vorm
Ingredients
- 150 ml whipped cream
- 3 tbsp baker's sugar
- 150 gr strawberries
- 2 sheets gelatin
- 6 wheat Maria biscuits
optional
- lemon juice
- Extra whipped cream
- decoration chocolate
Instructions
- Soak the gelatin sheets in cold water for about 10 minutes.
- Purée the strawberries, optionally with a little lemon juice.
- Whip the cream with the sugar until it forms soft peaks, not too stiff!
- Heat a small portion of the strawberry purée and dissolve the soaked and squeezed gelatin sheets in it.
- Mix the warm strawberry purée with the rest of the strawberry purée.
- Gently fold the strawberry purée into the softly whipped cream in parts.
- Now divide the mixture over the 6 compartments of the muffin mold. Place it in the refrigerator for about 20 minutes.
- Now place a Maria biscuit in each compartment. And put it in the freezer for about 5 hours.
- Remove the tartlets from the mold and let them thaw in the refrigerator.
- Eat them as is or with a delicious swirl of whipped cream on the side!
Notes
- Are you using frozen strawberries? That works perfectly fine; just let them thaw beforehand. It's easier that way.
Let me know what you think of the recipe!
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