In a food processor or blender, blend until smooth the strawberries, sugar and lemon.
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
Add the gelatine mixture to the blended strawberries and stir to combine well.
In a large bowl beat the cream until stiff peaks form, add the strawberry mixture into the whipped cream and gently fold until completely combined.
Pour into a 7 inch (18cm) bundt pan or 2-3 glasses. Cover the mold or glasses with plastic wrap and refrigerate for at least 6 hour or even overnight.
To remove the bavarese from the mold, dip the mold for 3 seconds in very hot or even boiled water (be careful that no water seeps into the dessert), then turn over onto the serving plate. Decorate with whipped cream and fresh strawberries if desired. Enjoy!
Notes
If you would like a higher or larger Bavarese then the recipe should be doubled. Mine was about 2 inches (5cm) high.Instead of 1 tablespoon of powdered gelatine you can use 4 sheets, to use the sheets – fill a bowl with cold water and cut the sheets in order to fit in the bowl, make sure they are covered with the water. Let sit for 10 minutes, then wring the sheets out of any excess water. Combine the gelatine sheets with the hot milk and mix until melted, then mix into the blended strawberries.You can use frozen strawberries, just be sure to thaw them and drain well. You could also substitute with raspberries or even blackberries.Any leftovers should be covered and stored in the fridge. It will last for up 2 days in the fridge. The dessert should be served cold.