This recipe for strawberry bavarois with fresh strawberries is a delicious spring dessert. Quick and simple to make with a big effect. Try yourself!
You will already know, but it’s only a few days before it’s Mother’s Day! I hope, in any case, that my children haven’t forgotten. Not that I’m jumping for expensive presents of any kind, but the home-made crafts they’ve worked on so hard I think are amazing. I kept them all too.
They also make their own poem, so not a standard poem of the internet, and their of superb quality. The cuteness comes from it.
And besides the presents I like to eat well. But I don’t feel like spending a lot of time in the kitchen. Because you know, it’s MOTHER’S DAY. So this year I’m going to make this strawberries pudding with fresh strawberries. It can be made the day before and the next day you only have to be serve it on a nice plate. Top withe fresh strawberries you’re done. A child can do the laundry and I therefore plan that my boys, under my watchful eye, will make it. They will do fine I’m sure.
- Use gelatin sheets rather than powder gelatin. Sheets are accurately weighed and therefore you always have the right amount.
- Use strawberry jelly for the bavarois, which has the right composition and taste. Would you rather use a slim variant than take strawberry jam without sugar.
- Use Greek yogurt for a delicious creamy full flavor. If you haven’t got it, you can of course also use full yogurt.
- Rinse the mold with cold water before use, then the pudding loosen more easily afterwards. If the bavarois unexpectedly doesn’t come loose easily, heat the outside of the mold under hot-running tap water. Probably it’s going to be a lot easier now.
recipe: Strawberry pudding with fresh strawberries
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