Berry Blossom Bavarian

I made this desserts long time ago and totally forgot to post it on my blog. I called it a Berry Blossom Bavarian because it is made with four types of berries. From the bottom to the top: Blueberry, Blackberry, Raspberry, Strawberry Bavarian and a Blackberry jelly glaze on top.

I used the Fruit Bavarian recipe in my school book (Professional Baking by Wayne Gisslen) and for each of the recipe below, I replace with a different type of berry. You can use unsweetened or lightly sweetened fresh or frozen berries. I also made the sponge cake to place in side the bavarian layers. If you are a big fan of berries and purple, you'll definitely like this cake 

Fruit Bavarian recipe:

Ingredients:

83 gram fruit puree
42 gram Extra-fine granulated sugar
10 ml lemon juice
5 gram gelatin powder
50 ml cold water
125 ml heavy cream

Directions:

1) Force the fruit puree through a fine sieve. Mix it with the sugar and lemon juice. Stir the mixture or let it stand until the sugar is completely dissolved
2) Soften the gelatin in cold water for 5 minutes. Heat the gelatine mixture gently until the gelatin is dissolved
3) Stir the gelatin mixture into the fruit puree
4) Chill the mixture until thickened but not set. Note: if the fruit puree is cold when the gelatine is added, it will start to set very quickly, so further chilling may not be needed.
5) Whip the cream until it forms soft peaks. Do not overwhip
6) Fold the cream into the fruit mixture. Pour it into molds and chill until set.



--------------------------------------------------------------------------

This is the first time ever that two different photos that I submitted in the same day are both accepted and posted on foodgawker.com... The first one is the Simple Seashore Birthday Cake for anh Bình and the second one is this Berry Blossom Bavarian photo. I'm speechless now! So proud and happy! Still unbelievable! Yayyyyyy!!!! Here is the link to view my selected photo on foodgawker (the title is "Berry Blossom Bavarian" and the code is #163522):
http://foodgawker.com/post/2012/05/08/163522/
Is there any body to help bring me down to the ground? 

 

 

  Cai nay la Bavarian, no cung gan giong Mousse vay do Thuong nhung se dac hon 1 ti va dung nhieu trai cay xay nhuyen hon. Trang dung heavy cream vi cong thuc no la nhu vay thoi chu ko co li do gi dac biet het 

 

http://my.opera.com/trangskitchen/blog/berry-blossom-bavarian