Bavarian cream in raspberry puree

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Cut the vanilla pod lengthwise, scrape out the pulp. Boil up the milk with vanilla pulp and pod. Mix egg yolk with sugar. Remove the vanilla pod from the milk.

2. 2

   Add the milk to the egg yolk-sugar mixture while stirring constantly, pour it back into the pot and stir at low heat until the mixture thickens slightly. Remove from the heat. Squeeze the gelatine and stir into the mixture.

3. 3

   Let the vanilla cream cool in an ice-cold water bath while stirring constantly. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Pour the cream immediately into 4 cold rinsed moulds and chill for at least 2 hours.

4. 4

   Defrost the raspberries, then puree them with the chopping stick of the hand mixer, pass through a sieve and season to taste with the vanilla sugar and lemon juice. Peel the kiwis. Wash figs carefully.

5. 5

   Cut both into slices. Dissolve the cream at the rim of the mould, dip briefly in hot water and turn out onto plates. Pour raspberry puree around the cream. Decorate with the fruit and lemon balm. Dust the edge of the plate with icing sugar.