Fruit Bavarois is a fresh, airy dessert / dessert:
20 x 50g portions
12 grams of gelatin powder
10 milliliters lemon juice
300 milliliters of fruit puree
200 ml sugar water (1 part sugar 1 part water)
500 milliliters of cream
Heat the fruit puree, lemon juice and sugar in a pan. Add the gelatin while whisking. Let cool on ice and beat gently until stiff. Fold the cream into the mixture three times and allow to cool into desired shapes.