Servings:
4
Prep time:
20
INGREDIENTS
INSTRUCTIONS
- It should be prepared in advance. Remove the stems from the strawberries, leace aside 8 large and cut the remaining in slices storing them in a bowl; add the honey slightly warmed up the oil and the vanilla pod split into 4 pieces, stir, cover and let marinate for 30 minutes.
- Pick up 4 tablespoons of strawberry juice, dilute it with as many tablespoons of water and pour it into a saucepan; bring to a boil and then melt into the juice gelatin previously soaked in cold water for 5 minutes and drained well.
- Drain the marinated strawberries as much as possible from their juice, remove the vanilla, then whisk in cream to reduce them. Mix the strawberry cream with syrup and finally incorporated gently with a whisk the stiff egg whites already mounted. Put the mixture into 4 slightly wet cups and keep in the refrigerator for at least an hour.
- Obtained from the lemon, just before serving, half a teaspoon of grated rind and mix with sugar. Divide into half the 8 remaining strawberries, season with lemon juice and roll slightly in the compound of sugar and zest. Chop the hazelnuts and mix with the remaining juice of marinated strawberries.
- put the cold cups for a few seconds in boiling water and knock out on dessert plates, cover the bavarese with nut juice, decorated the edges with sugared strawberries and serve immediately.
