florence Packaging

via Cosimo il Vecchio,5

50139 Firenze

tel. +39554221972

  “When preparing the bavaroises, it is preferable to use seasonal fruit and you can choose figs, strawberries, red grapes, peaches, plums or kiwis, taking into consideration that the quantity necessary for four portions is 250 g of fruit, whatever it happens to be. For 4 moulds, 250 g of fruit, are required about 125 g of sugar, half a lemon, 2 sticks of jelly and 250 g of cream.After having washed and peeled the fruit, mash it and add the sugar

 and the strained lemon juice. Then soak the jelly in cold water, squeeze it and let it melt in a pot on a very low flame. Meanwhile, whip the cream, and when the jelly, now liquid, has cooled down, delicately stir before mixing it with the fruit purée and then with the whipped