Vanilla Bavarois with Fresh Strawberries and Champagne Jelly

For a delightful finale to a special celebration dinner, try Michel Lemoine's dreamy and delicious with a cheeky drop of champagne
By Michel Lemoine
Vanilla Bavarois with Fresh Strawberries and Champagne Jelly
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 40 minutes plus setting time
  • Effort: medium

Ingredients

For the bavarois

  • 3 sheets leaf gelatine
  • 4 egg yolks
  • 100 g caster sugar
  • 600 ml milk
  • 2 vanilla pods, halved
  • 300 ml double cream
  • 6 trifle sponges, cut into discs
  • 6 tbsp champagne

For the jelly

  • 500 ml champagne, minus 6 tbsp used in bavarois
  • 2 sheets leaf gelatine

  • 300 g strawberries, to decorate

Method

1. To make the bavarois, soak the gelatine in a little cold water for about 5 minutes, until softened.

2. Whisk the egg yolks and caster sugar together until light and fluffy.

3. Pour the milk into a saucepan and add the vanilla pods. Bring to the boil.

4. Remove the milk from the heat and pour it slowly over the egg mixture, whisking continuously.

5. Return the mixture to the saucepan and cook over a very low heat until thickened enough to coat the back of a wooden spoon. Remove from the heat.

6. Squeeze the excess water from the gelatine and add to the mixture. Stir until the gelatine has completely dissolved. Leave to cool.

7. When the bavarois mix is cold but not set, whip the double cream until thick enough to leave ribbon trails. Fold it gently into the bavarois and spoon the mixture into the champagne flutes.

8. Top each with a disc of sponge and pour 1 tablespoon of the champagne onto each disc. Refrigerate until set.

9. Meanwhile, to make the jelly, soak the gelatine in cold water for 5 minutes, until softened. Remove and squeeze out any excess water.

10. Heat the gelatine very gently in a saucepan until dissolved.

11. Pour one third of the remaining champagne into a bowl and add the gelatine. Stir until the gelatine has completely dissolved.

12. Add the remaining champagne. During the whole process, the mixture must never rise above room temperature.

13. Cut the strawberries into slices, about 2mm thick and use them to line the glasses, above the bavarois mix.

14. Chop any remaining strawberries and scatter over the sponge discs.

15. Pour a little of the jelly mixture carefully into each glass to come a quarter way up the strawberries around the glass. Leave to set.

16. Pour in the remaining jelly and leave until completely set. Serve straight from the fridge.

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