Bavarian cream with berry puree

Ingredients for 6 servings:

• 7 sheets of white gelatin
• 400 g raspberries or elderberries (fresh or frozen, alternatively 300 ml juice)
• 200 g sugar
• 2 tbsp lemon juice
• 1 vanilla pod(s)
• 250 ml milk
• 4 egg yolks
• 250 ml cream
• Ice, diced, for the water bath
• 3 tbsp water

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

divine

Soak 3 gelatin leaves according to the package instructions. Bring the berries to a boil with 100g of sugar, the lemon juice, and 3 tablespoons of water, then simmer gently for a few minutes until soft. To remove the seeds, pass them through a sieve (a fine-mesh ricer is also very useful here). Squeeze out the gelatin and dissolve it in the hot sauce. Chill. Now soak the remaining gelatin. Split open the vanilla pod, scrape out the seeds, and add it, along with the pod, to the milk in a saucepan. Bring to a boil. In a double boiler, beat the egg yolks and the remaining sugar on low heat until creamy. Remove the pod from the milk and gradually add it to the egg mixture while whisking. Heat gently in a double boiler until the mixture thickens slightly and becomes creamy and frothy. Squeeze out the gelatin and dissolve it leaf by leaf into the mixture, stirring constantly. Prepare a double boiler with the ice cubes and continue beating the cream until it begins to set. When you dip your finger in, it shouldn’t feel warm anymore, otherwise the cream will melt. Whip the cream until stiff peaks and fold in. Layer the cream alternately with the berry purée in a bowl and dot the surface with a few dots, curling them up with a wooden spoon if necessary. Or fill individual portions into serving bowls and serve with the sauce. You can also scoop out dollops of cream from a large bowl with a wet spoon and place them on a plate of sauce. Chill for at least 1-2 hours. This dessert is quite time-consuming, but absolutely worth it! Tip: If you’re worried about the gelatine clumping, you can melt the squeezed out leaves in the microwave on full power for a few seconds (5-10 seconds, no longer!), then mix a few spoonfuls of cream with the gelatine and then stir this mixture into the large pot with the mixture.