I believe that this wonderful Bavarian
along with profiteroles,
is my favorite dessert,
it certainly is not easy to cook,
but then if you think about the wonder of the end result … it is definitely worth it!

And now … LIGHT THE FIRES!

INGREDIENTS:

For the sauce:

-120g of white chocolate

-80g of water

- 30g of glucose

-60g of sugar

For the cream:

- 150 g of strawberry puree

- 3.5 g of gelatin

- 100g of fresh cream

- 30g of custard

10g of glucose

  50g of Italian meringue

For the meringue:

- 50g of egg white

- 100g of sugar

- 25g of water

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

For the meringue:

Bring sugar and water to 121 ° ,
add a wire egg white and sugar previously whites,
continue beating until the meringue does not become warm.

For the cream:

Soak in cold water fish glue.
Whip the cream and put it in the fridge
Puree the pulp of the fruit with the sugar, bring over 80 ° and dissolve into the squeezed gelatine.
Mix the pulp of the fruit with custard,
then add the cream, stirring gently and then the meringue.
The mixture needs to cool in the fridge for 6-8 hours.

For the sauce:

Boil water with sugar and glucose, allow to cool:
Melt the white chocolate in a double boiler, when it is
amalgamate the two compounds pouring warm water with sugar and glucose in three times:

Here is the final result … you can embellish with threads of caramel

Et voila … a  perfect bavarian !