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Javell
Cranberry bavarois with meringues
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Ingredients
Directions
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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.
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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.
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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.
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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.
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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.
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Nutrition
510Calories
Fat37% DV24g
Protein12% DV6g
Carbs22% DV66g
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