A recipe fromVanilla red berry desserts for dessert, how do you like it? A nice gradient of pink color on your plate with a creamy texture, sweet flavors, for a very light dessert.
Desserts or bavarois are the perfect desserts when you want a light result, ideal at the end of a meal. Here are the Red fruits which predominate, accompanied by the sweet flavor of vanilla (pod).
How to make this vanilla red berry dessert?
It's made of 4 levels distinct. An almond dacquoise base (soft base), a dark red fruit mousse, a light red fruit mousse, and a vanilla mousse. This is what makes it possible to create the gradient color side!
We start by carrying out the Dax while cooking and cooling. We then attack the first foam by mixing a red fruit coulis with a little whipped cream. It should be given time to freeze a little in the cold before continuing.
We realize the second foam with lighter red berries (with less coulis than the previous one) then frozen in the cold. We end with the vanilla mousse then the dessert must be placed in the cold for at least 4 hours before being served. All night is even better.
For the decor, I chose a small "crown" of fresh red fruits, but you can let your imagination run wild. I advise you to serve this vanilla berry dessert with a coulis of red fruits or raspberries.
Some details about the recipe
A watchword for all the desserts: you do it in advance ! This helps to avoid additional stress and also to see the layers mix together (if they don't have time to set properly).
To facilitate the release of the desserts, I use rhodoid bands / films. These are films for food use that are put between the dessert and the circle for an ultra simple demolding. If you don't have one, slide a knife blade between the dessert and the pastry circle to easily unmold it.
Possible variations for this dessert
To keep the color gradient, you can make this dessert with raspberries or strawberries instead of red fruits. This while keeping the same proportions as those indicated in the recipe.
You can make this red fruit dessert in a mold slightly smaller or slightly larger than the dimensions I indicate. The final rendering will also be slightly different. The ideal is an adjustable pastry ring that can be used to make all sizes of desserts.
Other recipes to try
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your desserts!
Vanilla red berry desserts (degraded)
- 150 g of almond powder
- 150 g icing sugar
- 4 Egg whites
- 70 g powdered sugar or brown sugar
- 6 Gelatin sheets (Vahine)
- 66 cl full liquid cream 30% mg
- 215 g red fruits fresh or frozen
- 210 g powdered sugar or brown sugar
- 1 vanilla pod
- 6 tbsp of milk
- Fresh red fruits
- Red berry / raspberry coulis for the service
- Preheat the oven to 160 ° C traditional heat.
- Mix the ground almonds and the icing sugar. Beat the egg whites, gradually adding the powdered sugar. Y Incorporate the dry ingredients and mix until a smooth paste is obtained.
- With a pastry bag, place the dough in the bottom of a stainless steel circle set at 22cm. Bake for 25 minutes, the dacquoise should be barely golden. Unmold and let cool. Refrigerate if necessary later.
Dark red fruit mousse
- Soak 2 gelatin sheets in cold water. Mix 150g of red fruits into a coulis and filter the seeds. Whip 15cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
- Gently fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Replace the dacquoise in the center of the circle and pour this mousse into the circle set at 23cm: I advise you to surround it with rhodoid (a transparent film that will facilitate demolding). Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).
Clear red fruit mousse
- Soak 2 gelatin sheets in cold water. Mix 75g of red fruits into a coulis and filter the seeds. Whip 22cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
- Then delicately fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Pour using a pastry bag over the previous mousse. Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).
- Soak 2 gelatin sheets in cold water. Whip 29cl of whipped cream with 70g of powdered sugar and the grains of a vanilla bean. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
- Add the melted gelatin to the whipped cream. Pour using a pastry bag over the previous mousse. Once the dessert is finished, let it set in the refrigerator for 4 hours or even overnight. Unmold the circle and remove the transparent film.
- Decorate with fresh red fruits and serve with a coulis of red fruits or raspberries.