Strawberry Bavarian Cream
Today I have to give my Pastry Staff a tick on his fingers, as he seems to have forgotten how to prepare this classic dessert in a fashionable way and use Gelatin the way its intended, not to make things rock hard, but to barely set things so they have the right texture, softness and creaminess. Right so I sent him on a break after he started arguing and thought I’d whip the dessert up myself quickly before lunch. The Recipe is simple and easy to do if you follow some basic guidelines.Ingredients: For the Bavarian Cream 1 Liter Milk 1 Lite Strawberry Puree (Home Made) 1 Piece Vanilla Bean 16 Pieces Egg yolk 400 Grams Sugar 28 Leaf Gelatin 2 Liter Cream 50 ML Strawberry Liqueur For the Strawberry Jelly 1/2 Liter Strawberry Puree (Home Made) ½ Liter Sparkling Water 150 Grams Sugar 7 Leaf Gelatin Garnish: Sprig of Mint Leaf White Chocolate Boule Whipped Cream with Icing Sugar A dusting of Icing Sugar on the Mint.
Soak the Gelatin Leaves in Cold water to expand them. Meanwhile bring the Milk together with the Strawberry Puree to a boil with the Vanilla Stick, which is split in two. Once the Milk mixture Boils Turn down the fire and dilute the Gelatin in the Milk. Strain Milk to ensure no lump is left behind. Meanwhile have the Egg Yolks mixed with the Sugar, and pour the hot Milk mix over this, whilst constantly stirring. Place the mixture back on a small fire and whilst constantly stirring bring it almost to a boil, but do not let it boil or the egg yolks will get cooked and the whole thing will split. Keep stirring until you put the pan in an Ice Bath. Meanwhile Whip the Cream, until just fluffy, and set aside. Once the Milk mixture starts to cool down it will start to set on the edges of the pan, so you need to stir regularly, and once the mix is sufficiently cooled you will see it becoming slowly thicker, just at this moment you need to fold under the whipped cream. Be Careful to do this thoroughly and quickly. Fill the Bavarian Cream into glasses or whatever other container you wish, and let it set in the fridge. Mean while prepare the Jelly Topping and once cooled down top the Bavarian Creams with this and set all in the fridge again. Ready to serve within an hour!