|
 |
Cream
- 250 cc of milk
- Lemon and orange skin
- A bit of cinnamon
- 3 egg yolks
- 100 gr of sugar
- 1 teaspoon of cornflour (Maizena)
- 3 and 1/2 of gelatine leaves
- 100 gr of caramelized almonds
- 100 gr of strawberries in pieces
- 200 cc of cream
- Sliced strawberries (3 cm height)
- Castor sugar
- 6 plastic bowls (10 cm diameter)
Coulis
- 250 gr of strawberries
- 60 gr of castor sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of Maizena
Caramelized almonds
- Unpeeled raw almonds (1 glass 200 cc full)
- Sugar (1 glass 200 cc full)
To prepare de caramelized almonds, put the sugar in a thick saucepan with a bit of water and add the almonds (washed previously). Stir in all the time until the sugar becomes solid, low the heat and follow stirring in until they begin caramelizing. Pour on the working table greased with oil and let them cool.
Boil
the milk with the flavours and let it covered during 5 minutes. Beat
the yolks with the sugar and the cornflour, pour on them the milk,
strained, and cook it stirring all the time just to the boiling point.
Remove from the heat, add the gelatine ( previously softened in cold
water and melted with a bit of milk) and enclose the cream with cold
water and ice to make it cool quickly.
Meanwhile, grease the bowls with oil and castor sugar and place the
sliced strawberries all around the walls of the bowl. Keep cold.
Cut up the almond in big pieces and whip the cream. Mix the almonds and strawberries to the cream and add carefully the cream. Put into the 6 bowls and keep in the fridge during some hours to let them thicken.
Grind the strawberris for the coulis. Put this purée in a saucepan together with the sugar, Maizena and lemon and put on the heat. Let it boil during 2 minutes, strain and let it cool.
Remove the bavaroises from the bowls on a dish or individual plates, put a bit of sauce on each of them and garnish with caramelized almond, mint leaves and chocolate. Serve it cold.
