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Soak the gelatin sheets in cold water.
Blend all the strawberries that have been washed and stemmed.
Take a small part of the strawberry puree and heat them, then dissolve them in the soaked gelatin sheets and squeezed well with your hands.
Stir so that the gelatin dissolves completely.
Add the strawberry puree, jelly with strawberry smoothie to the cooled cream mixture and mix with a spatula.
Whip the cream until stiff and add it to the rest of the cream.
Pour the strawberry bavarois cream into single-dose verrines or a one-piece silicone mould.
Put the strawberry bavarois in the fridge for about 2 hours until solidified.
When you want to serve the strawberry bavarian, decorate it with whole strawberries and clumps of whipped cream.
VARIANTS AND TIPS
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