Strawberry bavarois fruit dessert
Give your dessert a summery twist with strawberry bavarois. The macaroon has a delicious almond taste and is a nice combination with the fresh fruit and the chocolate ganache. Serve it in a glass and you have a dessert that not only tastes good, but looks great too!
What you need to make your strawberry bavarois fruit dessert:
- 145 g FunCakes Icing Sugar
- 145 g FunCakes Almond Flour
- 50 g FunCakes Mix for Bavarois Strawberry
- FunCakes Ready To Use Ganache Dark Choco
- LorAnn Super Strenght Flavor Almond
- 250 ml whipped cream
- 60 ml water
- 2 egg whites
- Pinch of salt
- Strawberries, raspberries, nectarine, pomegranate seeds
- Sprig of mint
- FunCakes Decorating Bags 46 cm
- Wilton Nozzle #1A Round
- Wilton Parchment Paper Roll
- 6-8 glasses
Preheat the oven to 210°C (convection oven 190°C) and line a baking tray with baking paper.
Place the FunCakes Almond Flour, FunCakes Icing Sugar, 2 egg whites, pinch of salt and 4-5 drops of almond extract in a mixing bowl with a flat beater and mix on the lowest setting for about 3-4 minutes until the mixture thickens.
Put it in a decorating bag with nozzle #1A and pipe dough balls of about 3 cm diameter onto the baking sheet. Bake the macaroons for 13-15 minutes until they are light brown and let them cool down on the baking sheet before removing.
Cut some strawberries into small pieces and place them in the bottom of the glasses.
Whip the cream until fluffy. Prepare 50 g FunCakes Mix for Bavarois Strawberry according to the instructions on the package and immediately fold it through the whipped cream. Spoon this into a decorating bag, cut off a tip and fill the glasses with a layer of bavarois. Leave it to set in the fridge for half an hour.
Heat some FunCakes Ready To Use Ganache Dark Choco according to the instructions on the jar and put it in a decorating bag. Cut off a small tip and pipe some ganache on the bavarois.
Garnish the dessert with strawberries, raspberries, nectarine, pomegranate seeds, a mint leaf and a macaroon.
The macaroons you have left over can be frozen. Put them in a ziplock bag and you can keep them for 3 months in the freezer.