👨‍🍳 Instruktioner

1. 1

   Prepare the mold: Lightly grease the sides of your springform pan or charlotte mold. Arrange the ladyfingers vertically around the inside edge of the mold, pressing them gently against the sides. Ensure they are snug and stand upright. Trim the bottoms if necessary to create an even base. Set aside.

   ⏱️ 15 minutes
2. 2

   Prepare the kirsch syrup: In a small bowl, combine the Kirsch (or chosen liquid) with 2 tablespoons of water. Stir gently. Using a pastry brush, lightly brush the cut sides of the ladyfingers inside the mold with this syrup. Be careful not to oversaturate them, as they will become soggy.

   ⏱️ 5 minutes
3. 3

   Bloom the gelatin: Place the gelatin sheets in a bowl of cold water for about 5-7 minutes, or until softened and pliable. Squeeze out any excess water.

   ⏱️ 7 minutes
4. 4

   Make the strawberry purée: Place 400g of the hulled strawberries into a food processor or blender. Blend until smooth. Pass the purée through a fine-mesh sieve into a bowl to remove seeds, pressing with a spatula. You should have a smooth, vibrant purée.

   ⏱️ 10 minutes
5. 5

   Incorporate gelatin: Gently warm the sieved strawberry purée in a small saucepan over low heat (do not boil). Add the bloomed and squeezed gelatin sheets to the warm purée. Stir continuously until the gelatin is completely dissolved. Stir in 70g of granulated sugar until dissolved. Remove from heat and let cool slightly.

   ⏱️ 5 minutes
6. 6

   Whip the cream: In a chilled bowl, whip the cold heavy cream using an electric mixer on medium-high speed. Gradually add the remaining 30g of granulated sugar. Continue whipping until soft peaks form. Be careful not to overwhip into butter.

   ⏱️ 5 minutes
7. 7

   Combine mixtures: Gently fold about one-third of the whipped cream into the slightly cooled strawberry-gelatin mixture to lighten it. Then, carefully fold the lightened strawberry mixture back into the remaining whipped cream until just combined and no streaks remain. The mixture should be homogenous and airy.

   ⏱️ 5 minutes
8. 8

   Fill and chill: Pour the strawberry Bavarian cream mixture into the prepared ladyfinger-lined mold. Smooth the top with a spatula. Cover the mold with plastic wrap, ensuring it doesn't touch the cream surface if possible. Refrigerate for at least 6 hours, or preferably overnight, until the cream is firmly set.

   ⏱️ 30 minutes active time, 6 hours chilling
9. 9

   Unmold and decorate: Once set, carefully run a thin knife or offset spatula around the inside edge of the mold to loosen the charlotte. If using a springform pan, release the sides. If using a charlotte mold, you may need to dip the bottom briefly in warm water to help release. Invert the charlotte onto a chilled serving plate. Decorate the top with the reserved 100g of fresh strawberries, sliced or whole, as desired.

   ⏱️ 5 minutes