50 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • Heat up the milk (don’t let it boil) and dissolve the sugar and the cheese.
  • Hydrate the gelatin in cold water, and after draining, add them to the previous mixture.
  • Reduce the temperature of the mixture to 27 ºC.
  • Beat the cream, and fold into the mixture.
  • Shape and cover it with a base of sponge cake and soaked with basic syrup.
  • Put the bavaroise in the freezer.
  • Remove from the molds.
  • Place on a plate with the strawberry coulis.
Nutritional information (1 portion)
Fiber 0.3 g
Saturates 14.67 g
Monounsaturated fatty acids 7.07 g
Polyunsaturated fatty acids 0.9 g
Cholesterol 134.14 mg
Calcium 150.26 mg
Iron 0.56 mg
Zinc 0.88 mg
Vitamin A 240.01 ug
Vitamin C 0.45 g
Folic acid 14.8 ug
Salt (Sodium) 284.7 mg
Sugars 29.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.