Fromage Bavarois Aux Fraises—
Ingredients
Directions
Puree the strawberries through a fine sieve.
Dissolve the pounded sugar in the strawberry puree.
Add the isinglass and mix well.
Chill the mixture on ice until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the main flavour, colour and body of the dessert once pureed.
- Pounded sugar
- Sweetens the puree and dissolves into it for a smooth, balanced flavour.
- Isinglass
- Gelatin-like setting agent that firms the puree into a sliceable, wobbly set.
The step that matters
Chill the mixture on ice until set. Isinglass only sets when the mixture is cold enough, and the puree must be cooled gently so it thickens evenly without losing its smooth texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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