Strawberry Bavarian Cream Recipe

Mix the biscuit crumbs with the butter, spread them evenly in a 22 cm round mold, and press down firmly.

Place the bowl, whisk, and heavy cream in the freezer to chill for 15 minutes. Whip the cream to soft peaks and keep it cool.

Soak 5 sheets of gelatin in cold water. Put 400 g of strawberries in the blender. Blend. Add 140 g of sugar and heat. Squeeze out the gelatin sheets and mix well. Let cool. Add the strawberries to the whipped cream and gently fold in, then pour the mousse into your mold.

Let rest for 10 hours in the refrigerator with plastic wrap.

To finish, for the glaze. Soak 2 sheets of gelatin in cold water, blend 200 grams of strawberries. Add the remaining sugar and a spoon of lemon juice, heat and blend everything, then let it cool. Slice the strawberries thinly, place them on the mousse, and pour your cooled glaze over the mousse. Decorate as you like! Enjoy your meal!