Easiest Way to Prepare Speedy Bavarois au citron et aux framboises

AditGallery    October 25, 2022    French Food    Comment   

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Bavarois au citron et aux framboises. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Bavarois au citron et aux framboises, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bavarois au citron et aux framboises delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can have Bavarois au citron et aux framboises using 18 ingredients and 6 steps. Here is how you cook that.

A faire la veille

Ingredients and spices that need to be Prepare to make Bavarois au citron et aux framboises:

1. Biscuit breton pour un disque de 22cm ou 1 carré de 19x19 cm :
2. 140 g beurre
3. 138 g sucre
4. 4 g sel
5. 56 g jaunes d'oeuf
6. 187 g farine
7. 6 g levure chimique
8. Mousse au citron :
9. 25 cl jus de citron frais
10. le zest râpé de 2 citrons non traités
11. 8 grandes feuilles de gélatine
12. 50 cl crème liquide entière
13. 150 g sucre glace
14. Mousse de framboises :
15. 150 g framboises
16. 2 grandes feuilles de gélatine
17. 12 cl crème liquide
18. 40 g sucre glace

Steps to make to make Bavarois au citron et aux framboises

1. Biscuit breton : Malaxer le beurre, le sucre et le sel soit à la main, soit au robot. Ajoutez les jaunes d'oeufs et mélangez. Tamisez la farine et la levure sur le beurre/oeufs et mélangez. Filmez au contact et placez au réfrigérateur 2h mini jusqu'à 12h.
2. Sortir du frigo et abaisser la pâte pour obtenir un cercle ou un carré de 6mm d'épaisseur. Enfoncer un cercle à pâtisserie et ôter l'excédent (je m'en sers pour faire des palets). Cuire à four préchauffé à 160° pendant environ 30 à 40 mn selon le four. Au terme de la cuisson, retirez du four et laissez le biscuit se refroidir sur une grille.
3. Mousse de framboise : passez les framboises au moulin à légumes afin d'obtenir un coulis sans pépins puis incorporez 2 feuilles de gélatine ramollies et fondues dans 2 cs d'eau chaude.
4. Montez la crème en chantilly avec le sucre glace et incorporez la au mélange framboise refroidit. Recouvrez le gâteau breton de cette préparation en prenant soin d'avoir disposer à nouveau le cercle autour du biscuit. Faites prendre au frais pendant 15 mn.
5. Mousse de citron : chauffez 10 cl de jus de citron et ajoutez les feuilles de gélatine préalablement ramollies dans l'eau froide. Ajoutez ce mélange au reste de jus de citron avec le zest. Laissez refroidir. Montez la chantilly avec le sucre glace puis incorporez la au citron. Posez sur la mousse de framboise et remettez au frais jusqu'au lendemain.
6. Le lendemain, ôtez le disque et faites votre déco. Ici j'ai fait fondre 1 feuille de gélatine dans du jus de citron additionné de sucre puis ajouté des fruits frais et de feuilles de menthe.

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So that is going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Bavarois au citron et aux framboises. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!