Strawberry bavarian cream

You soak the gelatine in cold water.

Prepare strawberries, wash them quickly in order not to alter the aroma and dry them with kitchen paper.

Choose smaller and keep aside 200 g.

remaining passed through a sieve.

Pour into a casserole 15 cl of water with the sugar, bring to the boil and simmer on medium flame for 2 minutes so you get a thick syrup.

Remove the saucepan from the heat, add the syrup the isinglass after well squeezed and stir with a wooden spoon until it is completely dissolved.

Squeeze the lemon.

Pour the juice into a bowl, add the strawberries passed through a sieve, add the syrup and mix.

Transfer the mixture in the refrigerator for 15 minutes.

With a fork or with electric whips mounted slightly cream and gently pour the mixture to which you have also added whole strawberries.

Moisten the inside of a mold with the splined hole with a capacity of 1 litre with cold water and fill it with the mixture.

Cover with foil and place it in the refrigerator to cool for at least 3 hours.

When serving dip the mould quickly in warm water, dry it and put the Bavarian on a serving dish.

Place all around Strawberry and Mint sprigs.