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Receta Baking| Strawberry & Kiwi Bavarian Cake with Razzle Dazzle Macarons … Vanilla Bavarian Mousse with Strawberries & Basil
Ingredientes
- Vanilla Sponge
- 6 eggs, room temperature
- 1 cup sugar {I used granulated}
- 1 cup plain flour, sifted
- 1/2 vanilla bean scraped {or pure vanilla extract}
- Basic Sugar Syrup
- 1/4 cup water
- 3 tbsp granulated sugar
- Zest and juice of 1 lime
- Vanilla Bavarian Mousse
- 4 egg yolks {large; 5 if small}
- 300ml whole milk
- 200ml low fat cream, room temperature
- 1/2 vanilla bean scraped
- 75gm sugar
- 1 1/4 tbsp gelatin {increase in warm weather}
- 200ml cream, chilled
- 2 tbsp powdered sugar
- Chocolate Ganache
- 200gm dark chocolate bits {or chopped}
- 200ml low fat cream
- 1 tbsp honey
- Fruit for filling
- 300gm strawberries, chopped {reserve 3-4 for garnishing
- 2-3 kiwi, peeled, chopped {reserve 1/2 for garnishing}
- Vanilla Macarons
- 1 egg white, aged a day
- 1/4 cup almond meal
- 1/2 cup powdered sugar
- 1/2 tsp vanilla powder
- 1/4 tsp egg white powder
- 2 1/2 tbsp granulated sugar
- Strawberry Puree for the Bavarian Mousse Goblets
- 300gm strawberries, chopped fine
- 2-3 tbsp powdered sugar {increase/decrease as per tartness of strawberries}
- Juice of 1 lime
- 6-8 leaves fresh basil, chiffonaded
- 1tbsp water
View Full Recipe at Passionate About Baking
