Bavarian cream with fruit

Ingredients for 4 servings:

• 2 sheets of gelatin
• 3 egg yolks
• 70 g sugar
• 2 tbsp flavoring, natural or
• 2 vanilla pods, the pulp
• 3 tbsp cherry brandy
• ¼ liter cream
• 250 g berries, mixed or seasonal fruits
• 1 tbsp vanilla sugar (bourbon)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Seasonal fruits and berries are used here. This will be a truly Bavarian dessert with wild berries and other fruits. Soak the gelatin in cold water. Place the egg yolks, sugar, and vanilla essence or pulp in a bowl and beat with the whisk of a hand mixer until the mixture is light and thick and foamy. Dissolve the squeezed gelatin leaves with a tablespoon of kirsch and a tablespoon of water in a small saucepan over low heat. Whip the cream until stiff, then mix one or two tablespoons of this into the dissolved gelatin. Carefully stir into the egg mixture, then fold in the remaining cream until loose and evenly formed. Pour the cream into a domed mold and refrigerate for at least two hours. Remove the stems from the berries, wash them briefly, halve them if necessary, and marinate with vanilla sugar and the remaining kirsch. Chill. Briefly dip the mold in hot water and turn the cream out onto a platter. Serve garnished with the marinated berries or serve with other seasonal fruits.