Strawberry bavarian cream

Ingredients:

3 Tablespoons unflavored gelatin
1/3 cup cold water
2-1/2 pints strawberries (to make 2 cups purée), washed & hulled
2/3 cup superfine sugar
3 Tablespoons lemon juice
1 cup heavy cream, chilled

Preparation:
Sprinkle the gelatin over the water in a small saucepan and let it soften.
Reserve 1 large berry and 5-6 small ones for garnish.
Purée the remaining berries in a food processor and then strain them through a fine
sieve.
Add the sugar and lemon juice and stir until the sugar has dissolved.
Put the gelatin over low heat until it dissolves completely.
Whisk the melted gelatin into the purée.
Set the mixture over a pan filled with ice cubes and 1/2 cup water and stir about one
minute. Make sure to reach the bottom and side of the bowl, so that the mixture chills
evenly. When the purée starts to thicken slightly remove from the ice bed.
Beat the cream over the ice water until it clings it forms soft peaks.
Fold the cream rapidly into the purée with a whisk until it is completely blended. Work
quickly!
Rinse the mold with cold water and pour in the strawberry mixture.
Refrigerate for 2 to 3 hours or until firmly set.

To serve:
To unmold: run the tip of a paring knife around the edge of the mold then dip the mold in
warm water for about 5 seconds. Tilt the mold to release the vaccuum, put a chilled platter
on top of the mold and invert quickly.
Arrange the reserved berries like a bouquet in the
center of the bavarois.

Notes: The Bavarois may be made 1 day in advance, umolded when set, covered and
refrigerated. Decorate it just before serving.