Баварски крем на огледало на овошје

First soak the gelatine according to the instructions. In the meantime, separate the eggs. The egg white is not needed and can be placed in the refrigerator. In a bowl, beat the egg yolks with the sugar to a frothy mass. Then whip the cream in a new bowl until stiff.

Then add the pulp of the fresh vanilla pod to the milk. The "empty" pod can also be added. Now briefly heat the milk (do not boil). Remove the vanilla pod from the milk and add to the egg yolk and sugar mixture. Then beat into a cream with a hand mixer over a hot water bath (lowest setting).

Take the gelatine out of the water, squeeze it out and dissolve it in the cream. Then continue to beat the cream over an ice cube water bath so that it becomes nice and cool and firm.

Now carefully fold the whipped cream into the cool cream and pour into small molds. To turn the cream properly, dip the molds briefly in hot water beforehand. Then puree the strawberries (or put them through a sieve) and arrange on a plate.