First layer:Smash up Shortbread cookies
- Second layer: Classic Vanilla Bavarian Cream
- 2/3 cup egg yolks
- 8 Oz granulated sugar
- 2/3 Oz gelatin leaf
- 1/2 Cup Water
- 2 cups Whole milk
- 1 Vanilla Bean
- 2 Cups heavy Cream
Whip half of the sugar and the egg yolks
Soften the gelatin leafs in the cold water
Bring the milk vanilla and the rest of the sugar to scalding
Temper the egg yolk mixture with the hot milk
Put back on the fire and heated to a nappe (coated the back of a wooden spoon)
Remove from the heat and stir the squeezed gelatin
Let it cool
Whip the heavy cream to a soft peak
Remove the vanilla bean fold in the whipped cream
- Third layer: Strawberry Rhubarb sauce
- 1 1/2 Lbs. Rhubarb washed trimmed and cut into 1/2 In
- 1/2 cup Sugar
- 1/2 Cup Water
- 1/8 tsp. Pectin
- 1/2 Lbs. Strawberries washed hulled and thinly sliced
In a large saucepan, combine the rhubarb, sugar pectin, water.
Bring to a boil
Cover, reduce the heat, and simmer 10 minutes, stirring occasionally.
Transfer to a bowl and stir in strawberries
Cool.
Fourth layer: Minced frozen strawberry
- Fifth layer: Strawberry White chocolate Mousse
- 8 Oz Godiva white chocolate
- 1 2/3 Cups Chilled Whipping Cream
- Strawberries puree
Bring 2/3 cup of cream to a boil
In a bowl break the white chocolate in small 1/4 in pieces
Pour the hot cream over the chocolate
Mix until emulsified
Let stand until cool
Whip 1 cup of heavy cream to a soft peak
Fold in the white chocolate mixture
Add the strawberries pureed to taste
