Preparation time: 40 minutes + waiting
Serving: 10 people
- Fresh Cream 300-ml
- Strawberries 200-g(a few extra for garnish)
- Sugar 180-g
- Gelatine leaves 25-g
- Apple 1 piece
- Water 100-ml
- Strawberry syrup
- Baking paper
- Grooved pudding molds 10 pieces (5.5cm-6cm)
Preheat the oven to 220° C. Peel the apple and cut it in half. Remove the core and put the two halves with the cut side down on a lined baking tray. Cut the apple into thin slices at least 20. Sprinkle the apple slices with 40-g sugar and put them in the oven for about 15 minutes. Remove the apples from the oven and let it cool.
Soak the gelatine in cold water. Put the strawberries in a saucepan with 100-ml of water and 80-g of sugar and cook about 4 minutes. Puree the strawberries immediately. Dissolve the soaked gelatine and stir in the still hot strawberry puree. Allow it to cool.
If the mixture begins to harden, spread spatula the almost whipped cream through spatula. Divide the mixture between the ramekins and fill those three quarters. Put in each muffin 2 cooled apple slices and fill the molds to the top with the strawberry mixture. Put the mousse at least 4 hours in the refrigerator to cool.
Immerse at the time of serving the molds briefly in hot water so that the mousse is more easily removed from the mold. Place a pan with 60-g sugar and 2 tablespoons water over low heat and let the sugar caramelize. Remove the pan from the heat when sugar gets in the light caramel color. Dilute it with 4 tbsp water and let cool. Color the caramel red with a few drops of strawberry syrup. Make every Bavarian cream with caramel sauce and a slice of strawberry.