Filter
Reset
Sort ByRelevance
Javell
Cranberry bavarois with meringues
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Line the bottom of the spring form with baking paper. Grind the shortbread in the food processor. Add the jam and mix everything well into a sticky 'dough'. Express this mixture in the spring form to a firm, thin bottom.
-
Soak the gelatine leaves for 10 minutes in a bowl of cold water. Bring the cranberries with orange juice to a boil in a pan and cook the cranberries in 8-10 minutes until the skins open. Puree the mixture with the hand blender into a fine sauce and dissolve the sugar in it. Let it simmer for a short while until the dough becomes thicker.
-
Remove the pan from the heat. Squeeze the gelatine leaves well and stir them up in the hot sauce. Put the pan in a container with cold water. Allow the cranberry sauce to cool down until it becomes gelatinous.
-
Fold the whipped cream through the lukewarm cranberry sauce. Spoon the bavarois in the spring form and smooth the top. Let the bavarois in the fridge become firm in 2-2½ hours.
-
Remove the edge of the mold and place the cake on a flat dish using 2 wide spatulas from the bottom. Put the pink and green meringues in circles on the top of the cake until it is completely full.
Blogs that might be interesting
-
30 minDessertOrganic free-range egg, Organic hazelnut paste, and Jerry's Cookie dough ice cream,warm brownies with cookie dough ice cream
-
90 minDessertbutter, white caster sugar, vanilla sugar, egg, self-raising flour, cocoa powder, lemon juice, powdered sugar,marbled glazed turban
-
50 minDessertsummer fruit, Marshmallows, mascarpone (or 125 ml crème fraîche), lemon juice (or fruit liqueur eg crème de cassis,marshmallow fruit fondue with mascarpone
-
30 minDessertpuff pastry, vomited plums, banana, Sesame seed, sour cream,plum flap
Nutrition
510Calories
Fat37% DV24g
Protein12% DV6g
Carbs22% DV66g
Loved it