Prep Time: 3 hours, 30 minutes
Cook Time: 5 minutes
Ingredients:
- 8 sheets fish glue (fish glue is gelatin; it weighs about 5 grams, a fifth of an ounce,
- per sheet, which means about 1 3/5 ounces gelatin)
- 1 cup water
- 10 ounces (250 g) freshly pureed fruit
- 1 cup (100 g) powdered sugar without starch or other ingredients
- The juice of a lemon
- 1 1/4 (300 ml) cups whipped cream
Preparation:
You'll want ripe, flavorful fruit. Peel it if need be, pit it, and blend it or put it through a strainer, and then weigh it. While you're doing this, soak the gelatin in cool water. Once the gelatin has soaked for at least 20 minutes, transfer it to a small pot without squeezing it, add the cup of water, and heat, gently stirring, until it is completely dissolved. Let it cool. Pour the fruit puree into a bowl and mix the sugar into it. Then add the cool gelatin and the lemon juice a little at a time, and finally fold in the whipped cream. Transfer the mixture to a mold and chill it well.Come time to unmold it, dip the mold into hot water for a few seconds and invert it onto a serving dish. Decorate it as you see fit, and serve.
A note: this recipe calls for quite a bit of gelatin. Contrary to what you might think, if a dish has lots of solids, for example the pureed fruit here, it requires more gelatin to set it.
Yield: 4-6 servings Bavarian cream.
